Ingredients:

Beef broth

500g oxtail, cut into large chunks 

1200ml water

1 onion peeled and cut into chunks 

1 carrot cut large chunks

1 thumb-sized ginger, sliced

1 star-anise

1 small piece cassia or cinnamon stick

1 bay leaf

½ tsp Sichuan peppercorn - optional

1 pinch fennel seeds - optional

3 tbsn light soy sauce

2 tbsn white rice vinegar

½ tbsn brown sugar

1 teaspoon salt

Rest of the dish:

200g buck wheat soba noodles 

1 egg fried

Few leaves of bok choy 

1 tsp chilli oil (optional)

1 tsp roasted sesame seeds

beef broth 

 Method:

Start with the ox tail beef broth. In a large pot, combine the oxtail, water, onions, carrot, ginger, star anise, cassia/cinnamon, bay leaf, Sichuan peppercorn, and fennel seeds.

Bring to a boil, then reduce the heat and simmer for about 2 hours until the meat is tender.

Add soy sauce, rice vinegar, sugar, and salt. Stir well.

Simmer for an additional 30 minutes.

Remove from heat and pick the meat off the bone, pass the liquid 

To prepare the dish cook the buckwheat soba noodles according to the package instructions and drain them.

In a pan, fry the egg to your desired doneness.

Bring the beef broth and oxtail to a simmer in a pot.

Add the choy leaves to the broth and cook until just wilted.

Place the cooked noodles into a bowl, pour the hot beef broth over them, and top with the fried egg.

Drizzle with chili oil if using, and sprinkle with roasted sesame seeds before serving 

For the meatballs

500g grass-fed beef mince 

1 tsp oregano

1tsp chilli flakes

1 beef oxo cube

Salt and pepper

Method:

Crumble the beef oxo cube and set aside.

In a large bowl, combine the beef mince, oregano, chilli flakes, crumbled oxo cube, salt, and pepper. Mix well until the spices are evenly distributed.

Roll the beef into desired ball size

Heat a non-stick pan over medium heat. Add the seasoned beef mixture to the pan.

Cook the balls, stirring frequently, until it is browned and cooked through, about 8-10 minutes.

Taste and adjust the seasoning if necessary.

For the sauce

1 onion, sliced

2 garlic cloves, sliced

2 sprigs of thyme

2 sprigs of rosemary

1 carrot, sliced

200ml beef stock

2 tablespoons olive oil

200ml red wine

A few leaves of cavolo nero

½ jar of cannellini beans

1 tin of chopped tomato’s

 Method:

1.     In the same pan you have just cooked the meatballs in, Heat the olive oil in a pan over medium heat.

2.     Add the sliced onion, garlic, carrot, thyme, and rosemary. Sauté until the vegetables are tender.

3.     Pour in the red wine and let it simmer until reduced by half.

4.     Add the beef stock, tomato’s and bring to a gentle boil.

5.     Add back the meat balls and cook for 20 mintues

6.     Stir in the cavolo nero and cannellini beans, and cook until heated through.

7.     Season with salt and pepper to taste before serving.

Ingredients:

Per burger:

3 x brioche buns halves (1 top & two bottoms) 

2 x maverick burgers patties

1 slice of beef tomato 

4 red onion slices 

4 spoons Queso dip - see recipe below

1 baby gem leaf, shredded  

2 tbsp corn salsa - see recipe below

Corn salsa:

1 tbsp of lime juice, or to taste

2 tbsp of olive oil

2 corn cobs 

1 jalapeño, with the seeds removed and diced

½ tbsp of olive oil

¼ tsp of salt, or to taste.

Ground black pepper, to taste.

Queso Sauce:

225g cheddar cheese, grated

1 tbsp cornflour

½ tbsp butter

1 large garlic clove, finely chopped

1/4 small white onion, very finely chopped

375g evaporated milk

1 small tomato, finely diced

2 tsp smoked paprika

¼ tsp each onion powder, garlic powder, ground cumin

100g chopped pickled green jalapeno

200ml milk

Salt

Pepper

Method:

Start by making the corn salsa. Char the two corn cobs over a gas hob or in a dry pan till they are black on all sides. Once cooked and charred, cut off all the kernals with a knife and transfer them to a bowl.

Add 1 tablespoon of lime juice (or adjust to your preference), 2 tablespoons of olive oil, and 1 diced jalapeño with seeds removed. Drizzle the ½ tablespoon of olive oil over the mixture. Season with ¼ teaspoon of salt (or to taste) and ground black pepper to taste. Mix well 

To make the Queso sauce, take a medium-sized bowl and toss the shredded cheese with the cornflour until it's evenly coated. This will help thicken the sauce later

Melt the butter in a saucepan over medium heat. Add the garlic and finely chopped onion to the pan. Sauté for about 2-3 minutes until the onion becomes translucent and the garlic is fragrant.

Pour the evaporated milk into the saucepan, stirring continuously.

Gradually add the cheese and cornflour mixture, stirring constantly until the cheese melts and the sauce begins to thicken.

Stir in the finely diced tomato, ensuring it is integrated thoroughly. Then, add the onion powder, garlic powder, cumin, and the chopped jalapenos. Continue cooking and stirring until everything is well combined.

Add milk to the cheese mixture to achieve the desired consistency. Stir well and then keep warm until you are ready to build your burger.

Cook the two Maverick burger patties on a griddle or pan to your liking. Once the patties are cooked, toast the three buns on the same griddle or frying pan or in the oven.

Now to build your epic burger! Start with the first base bun add a baby gem lettuce leaf and the onion slices then put a pattie on top with a slice of tomato and a good dollop of Queso sauce. Then add the next base bun and repeat the process, top with the bun top and enjoy the naughtiest burger ever!