Curried Apple Smoked Oxtail

...With coconut brioche French toast, crispy bacon, and radish sprouts.

If you’ve never tried oxtail, you’re missing out on one of the most delicious parts of a cow. (Traditionally, oxtail was literally the tail of an ox, but these days, chefs use more widely-available cow’s tail.) When ox- and cow-tails are slow-cooked, the meat falls off the bone and approaches the Platonic ideal of beef flavor. Served on small squares of French toast made with brioche (rich, buttery, eggy bread) and coconut milk, this oxtail dish is perfectly satisfying winter fare.

The best of super-savory flavors of the oxtail, mild sweetness from the coconut, and the rich saltiness of bacon come together in this starter. Enjoy it with a glass of Foris 2007 Pinot Noir; the flavors of blackberry, raspberry, and chocolate compliment the richness of the meat and the sweetness of the coconut.