Ingredients:
5# Braised Pork Belly Scrap, Veal Breast (left over from veal stock), lamb belly scrap, etc.
Flour, for dusting
1 cup diced shallot or onion
2 Tblsp rough chopped garlic
2 Tblsp grated ginger
1/4 cup burnt caramel
1/2 cup Armagnac (our favorite) or other brandy
2 cups chicken stock or water
2 cups Nuoc cham — preferably home made
4 jalapeno chiles, sliced thin
1 cup picked cilantro leaves
1 cup Sliced scallions
2 cups chopped pickled peanuts (or just toasted)
2 Tblsp. sesame oil
Cooked Jasmine rice
Preheat fryer to 350.  We use peanut oil in or fryers, but canola will do.
Cut the braised scraps into 1 inch cubes, dust with flour and fry until crispy.
Meanwhile, quickly saute shallots, garlic and ginger until just soft and fragrant — approx. 1 minute.
Add burnt caramel and armagnac and cook until it’s a glaze
Add chicken stock and reduce by half.
Add Nuoc Cham
Toss the fried meat with the Nuoc cham glaze, jalapeno, scallions, cilantro peanuts and sesame oil.
Serve over rice.  We often have crispy fried shallots around which we borrow when available to top this staff meal.

Notes: This recipe was create for Tony Maws’ appearance on Chef Ming Tsai’s Show “Simply Ming – East Meets West” on WGBH.  Challenge was to reflect the theme of the show and use Worcestershire sauce

(Oxtails have their own distinctively delicious flavor but in a pinch you could substitute another braising cut such as beef shanks, cheeks, or short ribs.)

Ingredients:
4# cut, grass-fed oxtails
1 navel orange, sliced into 1/2″ rounds
1/2″ ginger, smashed
6 ea peeled shallots
1/3# maitake mushrooms
2 cup full bodied red wine
2T Worcestershire sauce
1 bunch scallion, sliced thin
flour for dusting
salt and pepper
canola oil for browning

Dust and season the cut oxtails all around with flour, salt and pepper.
Heat oil over medium-high heat in a Le Creuset or other enameled braising pot.
Color oxtails on all sides and remove from pot.
Discard oil and wipe clean.
Add 2T oil and roast oranges on both sides, remove when well caramelized on both sides.
Roast maitake, ginger and whole shallots in the same pot until they color slightly and begin to soften.
Deglaze with red wine and Worcestershire sauce, reduce by 1/2.
Add the oxtails and oranges back to the pot.
Add enough water to cover half the oxtails
Cover and cook in a 300 degree oven until falling of the bone.
Strain off the sauce and reduce by half or until thick enough to coat the back of a spoon.
Fold the braised ingredients and scallions together and serve.