Oxtail Gouda Grilled Cheese Croissant
Some sandwiches are made to be messy, indulgent, and completely unforgettable. This Oxtail Gouda Grilled Cheese Croissant is exactly that.
Tender, slow braised oxtail is shredded and tucked between buttery slices of croissant loaf with layers of melty mozzarella and Gouda, then toasted until golden brown and perfectly crisp. The real magic happens when you dip every gooey, cheesy bite into that rich oxtail gravy. It is comforting, decadent, and the kind of grilled cheese that makes you wonder why you ever made it any other way.
Servings: 4
Ingredients
- 8 slices of croissant loaf
- 1 cup mozzarella cheese shredded
- 1 cup Gouda cheese shredded
- 1/4 cup green onion chopped
Oxtail
- 3-4 lbs of oxtails
- 1 cup bell peppers chopped
- 1/2 cup red onion chopped
- 1/2 cup green onion chopped
- 1/2 cup green seasoning
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tbsp oregano dried
- 1 tbsp allspice powder
- 7-8 sprigs of thyme tied together
- 2 tbsp ketchup
- 2 tbsp browning
- 2 tbsp brown sugar
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp canola oil
Instructions
Oxtail
- In a large bowl, combine all the ingredients listed under “Oxtail” except for the brown sugar, ketchup, and canola oil.
- Mix thoroughly and allow to marinate for at least 24 hours, up to 48 hours.
- In a large pot over medium heat, add canola oil and brown sugar. Stir constantly until the sugar caramelizes into a light brown color.
- Remove the oxtail from the marinade, reserving the liquid and vegetables. Sear the oxtail in batches on all sides, then set aside.
- Deglaze the pot with the reserved marinade. Return the seared oxtail to the pot and add enough water to barely cover the seared oxtail.
- Simmer over low heat for 2-3 hours until the oxtail is fall-apart tender. Remove from the pot and shred the meat, discarding the bones.
- Skim off excess oil from the gravy, add ketchup, then bring to a simmer and reduce until thickened. Once the thickness has reached your liking, remove from heat and set aside.
Assemble
- To one slide of croissant loaf add a layer of mozzarella and Gouda cheese. Followed by a decent portion of shredded oxtail. Top with green onions, more Gouda and mozzarella cheese, and another slide of croissant loaf.
- To a pan over medium-low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately with a side of oxtail gravy and enjoy!