Inspired Recipes from Four Flamingos

COMING SOON!

Dishes we recreated:

• Oxtail empanada

• Coconut mousse

• Matcha Baileys

Oxtail Empanada

Equipment:

• InstantPot or a pressure cooker

• Pastry Brush for Egg Wash

• Baking sheet

  
  

Ingredients:

• Package of empanada skins (for baking). Follow the packaging for instructions on defrosting.

• For 4 lbs Oxtail

  • 1/4 cup White Vinegar

  • 1/4 cup Kosher Salt

  • Salt

  • Black Pepper

  • Adobo Seasoning

• Sofrito

  • 1/4 Yellow Onion (diced)

  • 1/4 White Onion (diced)

  • 1/4 Red Bell Pepper (diced)

  • 1/4 Orange or Yellow Bell Pepper (Diced)

  • 3 Garlic Cloves (minced)

• For Sauce:

  • 1 Bay Leaf

  • 6oz Tomato Paste

  • 1 Tbsp Sazon

  • 1/2 Tbsp Paprika

  • 1 Tsp Salt

  • 1/2 Cup Red Wine (or beef stock)

  • 1 Cup White Wine (or beef stock)

• For Egg Wash

  • 1 Egg (beaten)

1. Prepare the Oxtail:

   1. Wash the oxtail in cold running water.

   2. Add oxtail to bowl of 1/4 cup white vinegar, 1/4 cup kosher salt, and enough cold water to cover the oxtail.

   3. Dry the oxtail. Trim the excess fat, saving the trimmed pieces to use later. 

   4. Marinate the oxtail by coating with liberal amount of salt, black pepper, and adobo seasoning. Set the oxtail aside.

   5. Set InstantPot to Saute. Grease the bottom of the InstantPot with the trimmed fat. Once the fat has been rendered, remove and discard. Alternatively you can grease the bottom of the InstantPot with a neutral oil like vegetable oil.

   6. Add the oxtail, making sure to brown the meat on all sides. Remove from heat and set aside.

2. Prepare the Sofrito:

   1. Add the 1/4 yellow onion, 1/4 white onion, 1/4 red bell pepper, 1/4 orange/yellow bell pepper, and 3 garlic cloves, minced, to the Instant Pot.

   2. Season with 1 Tbsp Sazon, 1/2 Tbsp Paprika, and 1 Tsp Salt. Mix with spatula that does not scratch the InstantPot.

3. Prepare the Sauce

   1. Once the Sofrito has softened, add the oxtail back. Add the bay leaf, tomato paste, and half of the red and white wine, or until the meat is mostly submerged. Depending on the size of your InstantPot and oxtail pieces, you may need the rest of the wine. You can also substitute the wine with beef stock.

   2. Set the InstantPot to Meat/Stew or set to high pressure for 35 minutes. Let the InstantPot release pressure naturally.

   3. Remove bay leaf. Taste the mixture and add salt liberally as needed.

   4. Cool the mixture overnight or for at least an hour in the refrigerator. If you cool it overnight, you can remove the layer of fat that will form at the top of the mixture.

   5. Separate the oxtail pieces from the mixture, and remove the bones. Tear the meat to bite size pieces to fit inside the empanada, and combine it back with the mixture.

4. Making the Empanada

   1. Preheat oven to 375F. Grease a baking sheet.

   2. Follow the instructions on the empanada dough. For Goya, defrost in the refrigerator before use, and roll out each skin.

   3. Prepare two bowls. Fill one bowl with water and one bowl with egg.

   4. Fill the dumpling with 1-2 tsp of the oxtail mixture, you may be able to add more or less ingredients depending on the size of your empanada skin.

   5. Dip your finger into the water and draw a half circle on the edge of the skin.

   6. Fold the dough over, and fold the edges. See this video: https://www.youtube.com/watch?v=XU-IciQ6NAg

   7. Brush on egg.

   8. Bake for 18-20 min or until internal temperature reaches 165F. At halfway, you can add more egg wash or check the internal temperature of the empanada. Let the empanada cool down before serving, the content may be extremely hot inside.

Legal disclaimer: These recipes are inspired by our favorite dishes we've had at our favorite restaurants. The material in this blog post may reference the trademarked names of restaurants. However, the use of any trademark is for informational and editorial purposes only and does not imply sponsorship or endorsement. https://www.copyright.gov/help/faq/faq-protect.html

Read our Restaurant Review: Four Flamingos