Greek-style braised oxtails in tomato sauce from Pappa Gyros in Katy, one of the eight Katy restaurants participating in a culinary event celebrating oxtails. Photo: Christos Batsios
Katy restaurateurs have banded together for an eight-week-long culinary event celebrating oxtails – the rich, stew-worthy tail of beef or veal.
Called Year of the Oxtail, the event features eight Katy restaurants each taking a turn preparing an oxtail dish for one weekend night over eight weeks.
It begins this weekend with Pappa Gyros, 23255 Kingsland Blvd., which on Saturday, Feb. 27 will feature Greek-style braised oxtail in a tomato sauce.
Like all participating restaurants, Pappa Gyros will donate 20 percent of all oxtail meal sales to The Ballard House, a Katy organization providing temporary housing for families or individuals hospitalized or receiving treatment for serious medical conditions.
This is the lineup for the Year of the Oxtail:
Feb. 27: Pappa Gyros
March 7: Chuckwagon BBQ & Burgers, 4031 FM 1463, preparing smoked and smothered oxtails in pan gravy over rice
March 14: Brett’s BBQ Shop, 606 Mason Road, preparing red wine-braised oxtails over roasted garlic and truffle mashed potatoes
March 21: Los Muertos BBQ, 25551 Kingsland Blvd., preparing oxtail carne guisada with rice and charro beans
March 28: Phat Eatery, 23119 Colonial Pkwy., preparing curry oxtails
April 3: Sapore Ristorante Italiano, 6734 Westheimer, preparing braised oxtail Milanese over mushroom risotto
April 11: That’s My Dog, 22635 Morton Ranch Road, preparing drunken oxtails over garlic smashed potatoes
April 18: Scholars and Scoundrels, 1251 Pin Oak Road, preparing braised osso buco-style oxtails on bed of saffron risotto
Each of the participating restaurants will offer a unique oxtail dish on their menu. All the dates are Sundays with the exception of Pappa Gyros and Sapore Ristorante Italiano (both closed on Sundays).
Why oxtails? Organizer Jacqueline Herrera, general manager of Brett’s BBQ, said she got the idea because the Lunar New Year was year of the ox. Her culinary mind went from ox to oxtail.
“It just took on a life from there,” Herrera said, adding that she expects Katy/Fort Bend foodies to come out for the oxtail dishes not just to support The Ballard House but to taste local culinary creativity.
“Honestly, there are a lot of people in Katy who see oxtails and know they’re out there but have never tried them. It was an easy way to bring Katy/Fort Bend foodies into this,” she said. “Katy usually comes out strong for things like this.”
Herrera said there’s also a special treat in store for one of those intrepid foodies. Those who visit each of the eight restaurants over eight weeks (and can submit receipt proof) will be entered in a drawing to win $400 in gift certificates – $50 gift card from each of the participating restaurants. Email Jacqueline@BrettsBBQShop.com to enter.
Greg Morago writes about food for the Houston Chronicle. Follow him on Facebook or Twitter. Send him news tips at firstname.lastname@example.org. Hear him on our BBQ State of Mind podcast to learn about Houston and Texas barbecue culture.