Vegan Oxtail (CHEF TJ)
Ingredients
*1 cup Canned black beans (Drained) (250g)
*2 tablespoons Nutritional Yeast
*1 tsp Garlic Powder
*1 tsp Onion Powder
*2 tsp Ground pepper
*2 tsp smoked paprika
*2 tbsp Soya Sauce
*2 tbsp red wine vinegar (vegan)
*¼ tsp Liquid Smoke
*2 tsp worstershire sauce
*½ cup non-beef broth Stock (120ml)
*1 ¾ cups Vital Wheat Gluten (263g)
*2 tablespoons cocoa powder
*40g tinned beetroot
*Instant coffee
*Tomato sauce
*Yam
*Rice paper
For Frying:
*1 Tbsp Olive Oil or other vegan oils
Instructions
Add all ingredients into the food processor besides the vital wheat gluten, rice paper and yam
*Process until well mixed.
Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. Make sure you don’t over-knead it because that will cause your oxtail to become very tough.
As soon as you have a firm, stretchy texture, roll out three columns and tie a pattern.
Cut it into 6 roughly equal sized.twist, wrap and fold,( see video) but don’t do this too much as it counts as kneading, and you don’t want to overdo it.
Simmer for 30min on each side.
Let it rest for 30mins
Shred with a fork.
Peel and cut the yam in a preferred bone shape and keep aside.
Dunk three rice papers in warm water.
Lay them out each overlapping another.
Lay reasonable portion on top and wrap. (See video)
Repeat the process four
times.
Lay the two columns adjacent to each other that there's no gap in between. The bone yam on top follow by the two remaining columns, make sure there's no space in between.
Using paper rice wrap the whole thing together. (See video)
Cut in preferred sizes.
You can put in the oven for 15min or till golden brown. Then drop in the sauce and simmer for 15min.
See the sauce recipe below.
• Learn how to make this...
Don't forget to subscribe and hit the notification button.
Would appreciate a like, comment and share.
Thanks for watching.
By Chef TJ.
25 июл 2024
