Braised Oxtail and Kabocha Tacos

Ingredients:

2 ½ lbs of oxtails

2 tbs fish sauce

½ tsp salt

4 cloves of garlic, finely chopped

2 in knob of ginger, sliced at a diagonal into 3 to 4 pieces

black pepper

3 medium carrots, peeled and cut into 2 inch pieces

3 celery stalks, cut into 2 inch pieces

2 small onions, quartered

1 tsp sugar

2 14.5 oz cans of chicken broth

1 small Kabocha

1 C all purpose flour, seasoned with salt and black pepper

1 large egg, beaten

water

1½ C panko (Japanese bread crumbs)

canola oil

½ small red cabbage, finely shredded

pickled carrots and daikon (store bought from an Asian supermarket or homemade)

½ C Mexican Crema

Sriracha sauce

limes, cut into wedges

white corn tortillas

Directions:

• Combine the oxtail, fish sauce, salt, garlic, ginger and a large pinch of black pepper.  Let marinade for at least 30 minutes or up to 8 hours.
• In an electric pressure cooker, on the browning setting, coat bottom of the pan with oil and brown the oxtail on all sides.  Remove oxtail and set aside.  Change the setting to saute and add carrots, celery, onions and the ginger that was marinading with the oxtail.  Saute for about 10 to 15 minutes or until the onions start to turn translucent.
• Add oxtail to the pressure cooker, add the 2 cans of chicken broth and sugar.  Turn pressure cooker to high and cook for 70 minutes.
• Peel kabocha and cut the squash in half.  Remove the seeds with a spoon and slice the squash about ¼ inch thick.
• Place seasoned flour in a shallow dish, put beaten egg in a separate shallow dish add a splash of water and mix, put panko into a separate shallow dish.  Fill pot with about 3 to 4 inches of oil and heat over medium heat.  While the oil is heating, dredge kabocha in flour, shake off excess flour then dip into egg mixture and then panko.  Gently place kabocha  into the hot oil (do not over crowd) and cook until golden brown and tender in the inside.  Let drain on a wire rack.
• When the pressure cooker is done, scoop out the oxtails and place on a plate, use a fork to shred the beef.
• Add desired amount of sriracha to crema and mix.  Taste and add more sriracha if you like it spicier.
• Heat tortillas on a pan on the stove top, fill with oxtail, one piece of fried kabocha, top with shredded red cabbage, pickled carrots and daikon (about 1 tbs).  Top taco with sriracha crema and a squeeze of lime.