Deep brown, sticky, and falling-off-the-bone tender, braised oxtail takes four hours at low heat to get to where you want it. The guajillo and chile de arbol give the braising liquid a gentle red heat that soaks into the meat the whole time.
Ingredients
- 3 lbs (1.36 kg) oxtail
- 225 g (1 large) onion, trimmed and roughly chopped
- 170 g (2 medium) carrot, peeled, trimmed, and roughly chopped
- 115 g (2 stalks) celery, trimmed and roughly chopped
- 6 whole garlic cloves
- 6 g guajillo chile, stems removed
- about 1 tsp (1.5 g) chile de arbol
- ½ cup (110 ml) chicken stock
- ½ cup (110 ml) Negra Modelo (or dark lager)
- 3½ cups (850 ml) water
- Salt and black pepper for seasoning
Instructions
- 1Place the carrots, onions, celery, garlic, guajillo chile, and chile de arbol in a deep hotel pan.
- 2Season the oxtail all over with salt and pepper.
- 3Lay the oxtail on top of the vegetables.
- 4Pour in the chicken stock, water, and beer.
- 5Cover tightly and cook at 300 °F (150 °C) for 4 hours, or until the meat pulls easily from the bone.
- 6Remove the oxtail from the braising liquid. Pick the meat from the bones and discard any large fat pieces.
- 7Strain and reserve the braising liquid for reheating and service.
Cook's Note
Test doneness by pressing a piece, the meat should slide off the bone with almost no resistance. If it's still holding, re-cover and give it another 30 minutes. Oxtail has a lot of connective tissue that needs the full cook time to become tender.
Best Served With
Corn tortillas, rice, or over polenta. Pairs well with pickled jalapeño.
Why This Recipe Works
Oxtail is almost all connective tissue and bone. Low heat over a long time breaks that tissue down gradually, which is what makes the finished meat sticky and rich instead of stringy. The beer adds a slight bitterness that keeps the braising liquid from being one-dimensional.
Make It Yours
- Reduce the strained braising liquid into a sauce for service.
- Add a few dried ancho chiles for more body and earthiness.
Leftover Strategy
Store the meat submerged in the braising liquid. Keeps 3–4 days refrigerated and reheats without drying out.
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Pairing
A medium-bodied red like a Tempranillo or Malbec. Cold dark lager also works.
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