M.I.C. Plantain Gnocchi and Oxtail
by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.

 



PLANTAIN GNOCCHI

INGREDIENTS

  • 2 whole cooked and mashed MIC Food® plantain
  • Egg
  • 1 cup Flour
  • Salt pinch

METHOD

  1. Combine ingredients with ½ cup flour and add slightly until dry. Don’t over work. Roll out into cylinders pushing your fingers outward to extend evenly. Cut to desired size gnocchi. Freeze and saute frozen in oil and butter until browned. 

OX TAIL

INGREDIENTS

  •  ½ diced Onion
  • 1tbs Cumin
  • 1tbs Paprika
  • 1 pinch Cinnamon
  • 1 pinch Allspice
  • 2 tbs Tumeric
  • 1 pinch Clove
  • 1 can coconut milk
  • 2 cups beef stock
  • Salt to taste
  • Pepper to taste

METHOD

  1. Sear ox tail and remove. Saute onion and spices. Deglaze with beef stock and coconut milk. Place ox tail back in liquid and cook until tender. Finish in oven 350f.
  2. Garnish with herbs. Specifically Cilantro.


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