Ingredients
- 2 tablespoon cocoa-chile spice blend
- 1 teaspoon sea salt
- 2 tablespoon cocoa-chile spice blend
- 1 teaspoon sea salt
- 2 oxtails
- 3 sprig parsley, chopped
- 3 sprig thyme
- 1 sprig bay leaf
- 1 sprig egg, beaten
- 1 cup sifted dry bread crumbs
- 2 ounce cocoa nibs, crushed
Preparation
Baking Directions:
Beef sirloin: Rub the tenderloin with salt and pepper first so that it stays on the beef.
Then rub the beef with the Cocoa-Chile Blend and 1 teaspoon salt until well coated.
Let sit for at least 30 minutes.
Preheat the grill.
Skewer the tenderloin over licorice root sticks that have been soaking in water.
Place the skewers on an area of the hot grill with no direct flame.
Grill on both sides until browned and caramelized, about 4-5 minutes per side.
Oxtail impanato: Wash oxtails and cut into 4-inch-length strips.
Cover with boiling water.
Add parsley, thyme, bay leaf, salt, pepper, and cayenne; simmer until tails are tender, 2-3 hours.
Let cool in the stock.
Drain meat, dip into beaten egg mixture and roll in chocolate/bread crumbs.
Fry in hot deep oil at 375 degrees F until brown.
Serve alongside Kobe licorice skewers immediately.