In a pot, caramelize ½ carrot, 1 shallot, 1stalk celery. Salt and pepper oxtail. Add to caramelized mirepoix, add 1 teas 5 spice, add veal stock. Add water to cover the oxtail to braise. Put pot in over for 2 1/2 to 3 hours at 350 to braise.
Remove from oven when meat is ready to fall off bone easily. Remove from liquid and set aside to cool slightly. Once cooled to the touch, pick the meat from the oxtail, being sure to clean the fat and cartilage. This will require going through it at least twice. Set meat aside.
Strain the liquid through a chinois, and reduce in sauce pot by ½ or until it can cover the back of a spoon. It will be used for the sauce on the plate.
Small dice the truffle, ¼ shallot, and candied ginger. Combine in a bowl with truffle oil, rice wine vinegar and chives. Season with salt and pepper. Set aside.
Toss the potatoes with oil, salt and pepper and roast on a cookie sheet in 350 oven until tender. In a preheated sauté pan, sweat shallots, carrots, celery. Add picked oxtail meat, 1 tbsp butter and diced fingerling potatoes. Season with salt and pepper.
Put eggs in a small sauce pot. Cover with cold water. Put on medium ? low heat until the water temperature reaches 146F. Lower the heat and keep at a constant 146 temp for 12- 15 minutes.
Season with salt and pepper. Grill or sear until rare-medium rare. Rest steaks for 5 minutes before carving and serving.
Wash swiss chard and remove tough vein / stem and rough chop. In a sauté pan, sweat shallot and add swiss chard. Add salt and pepper to season. Cook for 2-4 minutes till swiss chard is soft.
Place hash on plate, slightly off center. Place swiss chard next to the hash, again off center. Slice steak twice ( into three pieces) and lean over hash and swiss chard so the steak is in center of plate. Place a tiny dollop of pesto on top of each piece of steak. Drizzle a little bit of the sauce reduction around the plate. Crack egg open and lay gently over the hash. Season the egg with salt and pepper.