For the toron patty: Preheat the oven to 325 degrees F. Sprinkle the oxtails generously with salt and pepper. Heat a large pan until very hot, and then sear
the oxtails until caramelized all over. Add the garlic and toast until golden. Pour in water to deglaze
, scraping up the browned bits from the pan. Repeat 2 more times. Tie together the thyme
, bay leaf and onion in cheesecloth
to make an aromatic
sachet, and then add into the pan. Pour in water to cover the oxtails, cover and transfer to the oven to braise
until tender and falling off the bone, 3 to 4 hours. Remove the meat from the bone and chill.
Add 1/2 cup water, the oxtail
, ground meat, breadcrumbs, cilantro
and parsley to a large bowl and sprinkle with salt and pepper. Mix well by hand. Form the mixture into 4-ounce meat patties and reserve.
For the crushed potatoes
: Turn up the oven to 350 degrees F. Pour the oil into a cast-iron pan and heat to medium heat. Add the potatoes and then transfer to the oven until cooked through. When the potatoes are cooked and still warm, use a flat, heavy pan and crush
each one. Put the crushed potatoes in the refrigerator to cool. The starches will set and make frying them easier.
For the garlic aioli: Combine the lemon juice, parsley, salt, pepper, garlic and egg
in a food processor
and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion
For the horseradish
yogurt: Mix together the yogurt, horseradish, honey and lemon juice
and sprinkle with salt and pepper.
For cooking and assembling: Sprinkle the patties with salt and pepper. Saute the patties, about 2 minutes per side. Sprinkle the crushed potatoes with salt and pepper and cook alongside the patties. Top the patties with Cheddar and finish in the oven until cooked through, 1 to 2 minutes. Flip the potato over during the last 2 minutes. Warm the Baco Bread in the oven, about 1 minute. Spread a spoonful of garlic aioli onto the Baco Bread. Place the patties on the bread and lay the crushed potatoes, some pickles, horseradish yogurt and onion sprouts
on top. Fold the bread over and eat.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.