Fried Oxtail Croquettes with Bone Marrow Aioli

Chef Bradley Yip’s culinary journey has been shaped by his global travels, infusing his cuisine with diverse flavours and techniques. These experiences have since influenced his approach to dishes like oxtail, where he draws on Asian techniques to extract maximum flavor with minimal waste. These croquettes feature slow-braised oxtail enhanced by classical Mediterranean flavours, served with a rich aioli with roasted beef marrow, utilizing two less common cuts in one succulent appetizer. This method is for shallow frying but you can deep fry the croquettes of you prefer. This recipe was adapted from the original developed by Chef Bradley Yip to cook at home.