Oxtail Dumplings and Green Apple Curry

Heat oven to 350ºF. Heat a large roasting pan over high flame until smoking hot. Season oxtail with salt and pepper. Add oil to pan and sear oxtail on all sides, until golden brown. Remove and reserve oxtail. Add carrots, onions, celery, chiles, cilantro, parsley, thyme, and cinnamon. Sauté 20 minutes. Add oranges and stocks. (Add water to fill pan three-quarters of the way up the standing oxtail sections, if necessary.) Bring to a boil, cover, and transfer to oven. Braise 3 hours. Remove from oven and cool oxtails in braising liquid. Pull meat from bones and shred. Discard remainder of braise or set aside for another use.

In a rondeau, heat oil and add all ingredients. Sauté until tender; let cool. Place a heaping tablespoon of the filling in the center of a dumpling wrapper. Fold and seal dumplings into a tortellone shape. Place on a sheet tray covered with plastic wrap. Cover dumplings with damp paper towels and plastic wrap; refrigerate.

In a rondeau, melt butter and sauté curry powder, turmeric, shallots, garlic, apples, lemongrass, and ginger until garlic is golden brown. Add coconut milk. Make a sachet of coriander, black pepper, anise, and bay leaf and add to rondeau. Simmer until curry coats back of wooden spoon. Finish with lime juice and season with salt. Reserve warm.

In a pot of boiling salted water, cook Oxtail Dumplings until translucent, about 3 minutes. Drain and place 3 dumplings in a serving bowl. Spoon Green Apple Curry over dumplings, enough to coat but not cover completely. Garnish with taro root chip and micro cilantro.