Sandwich Report Card: Oxtail Sandwich
In the Northwest, 3 sandwiches go head-to-head for a chance to be the regional champ. The first of these is the oxtail sandwich from Salumi. Get the facts on this contender and the recipe so you can make it at home.
Where to Find It:
309 3rd Ave South
Seattle, WA 98104
Richmond, VA 23220
Salumi was opened by Armandino Batali just a block away from the site where his grandfather's Italian food import store was in 1903. Armandino studied meat curing and cooking. Inspired by the traditional Italian Salumeria, his store produces gourmet cured meats and other traditional Italian foods. He and his wife Marilyn have grown the business since it first opened and in 2002, their daughter Gina and her husband joined them in the business. Today, they sell their meats to both wholesale and retail customers.
BITE Score Rating:
B - Outstanding, it's like a sponge that soaks up the juices and gravy that come from the oxtail.
I - The oxtail has so many levels of flavor plus the onions and peppers do something texture-wise.
T - Clearly the 20 hours spent to make the oxtail as soft and delicious as it is really paid off.
E- Something that you can't get everyday. It's definitely messy to eat.
Results: Defeated by the Big-Ass Roast Beef Sandwich
* Marinara Sauce
* Yellow Onions
* Green Bell Peppers
* Breadcrumb Olive Oil Spread
* Parsley Caper Spread
* Boil Oxtail in large stock pot for 8 hours.
* Peel meat while hot (oxtail is about 98% bone. Peel the meat from between vertebrae).
* Simmer meat in marinara sauce with chopped carrots and celery on low temperature.
* Cut Baguette in half.
* Add breadcrumb olive oil spread on top half of baguette.
* Add parsley caper spread on bottom half of baguette.
* Add generous helping of braised oxtail.
* Top with sautéed yellow onions and green bell peppers.