A Steakhouse Twist on Toast Points and Jam

Photo Credit: Daniel Seung Lee

Vincent Castillo

Vincent Castillo is the first to acknowledge that oxtail is an unconventional option on a steakhouse menu, but it’s clear he’d like to see more of it. “Personally, I love oxtail. It’s one of my favorite things to eat,” says Castillo, executive chef of Izzy’s on the Peninsula, which was redesigned, rebranded and reopened late in 2023. Its all-new menu features Oxtail Jam, an intriguing starter option that proves well suited for the indulgent lineup of steakhouse fare. “It’s very rich, so a little goes a long way, making for a truly craveable appetizer,” he says.

Castillo starts by seasoning the oxtail with salt and pepper before searing to produce a nice caramelization. It’s sautéed with julienned red onions and thyme then deglazed with red wine, balsamic vinegar and brown sugar before getting a slow braise. The meat is marinated in all of the ingredients overnight prior to shredding. “Once shredded, it is mixed together with the marinade to create the savory, sweet and spreadable oxtail jam,” he says. At service, guests smear the jam on grilled slices of rustic sourdough and top it with pickled Fresno chiles and shallots. “It performs well on the menu,” says Castillo. “The servers love it, too, so it’s easy for them to sell it to guests.”

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