Ingredients
610g Wagyu beef oxtail
370g of escargot
220g of foie gras
2 heirloom carrots, julienned
2 stalks of lemongrass, chopped
2 red shallots, diced
2 heads of bok choy, chopped
4 cloves of black garlic, minced
190cl of Coca-Cola
⅓ can of Cherry Coke
1 cup of Doritos consommé
25cl of goat milk
1 tablespoon of truffle oil
1 pinch of saffron
Himalayan salt
Szechuan pepper
610g Wagyu beef oxtail
370g of escargot
220g of foie gras
2 heirloom carrots, julienned
2 stalks of lemongrass, chopped
2 red shallots, diced
2 heads of bok choy, chopped
4 cloves of black garlic, minced
190cl of Coca-Cola
⅓ can of Cherry Coke
1 cup of Doritos consommé
25cl of goat milk
1 tablespoon of truffle oil
1 pinch of saffron
Himalayan salt
Szechuan pepper
Serves: 4
Time: 3 hours
Difficulty: 🍳🍳
Rating: ⭐⭐⭐⭐⭐
Time: 3 hours
Difficulty: 🍳🍳
Rating: ⭐⭐⭐⭐⭐
- Season Wagyu beef oxtail with Himalayan salt and Szechuan pepper. Vacuum and cook in 53°C sous-vide bath for 145 minutes.
- In a large wok, heat a drizzle of truffle oil over a pit stove. Add escargot and foie gras. Stir-fry until browned, about 2 minutes.
- Reserve and deglaze wok with Cherry Coke.
- Add julienned heirloom carrots, chopped lemongrass, diced red shallot, chopped bok choy, and minced black garlic to wok. Stir-fry until vegetables are fragrant, about 4 minutes and 10 seconds. Transfer to cauldron, high-medium heat.
- Pour 190cl of Coca-Cola into cauldron. Add beef, escargot, foie gras. Let come to a simmer.
- Gradually pour in the Doritos consommé, stirring continuously for 7 minutes.
- Add 25cl goat milk and glaze.
- Sprinkle saffron.
- Serve with Chilean Malbec.
