This is part of a sponsored collaboration with Rumba Meats. However, all opinions expressed are our own. Thank you for supporting Rumba Meats.
Have you ever cooked with Oxtail before? In many countries, oxtail can either be seen as a delicacy or comfort food. At one point, oxtail was considered a part of the animal that only poor people ate, due to its high-fat content and length of time it took to cook. This made it appear cheap to the well-to-dos. However, as gourmands discovered oxtail in recent years, the prices went up especially here in the United States.
MORE ABOUT OXTAILS
In the U.S., “oxtails” are actually beef coming from the tail of cows of either sex. They have a flavor and texture similar to beef short ribs. Creamy and savory, imagine melting a good steak. It’s a great source of protein, fat and rich in gelatin. It is a traditional stock base for a soup. This is the perfect braising meat.
I have worked with oxtail before, but roasted the meat with onions and tomatoes, creating a light tomato broth with lots of cumin. So, I knew the cut of meat was fall off the bone tender and luscious. When presented with an opportunity to develop a Mexican-style recipe using oxtail, I immediately thought about chile colorado or another chile sauce that would marry perfectly with the oxtail. Our Guajillo Sauce has layers of flavor from onions, garlic, apple cider vinegar, cinnamon, and clove. We used two kinds of chile peppers – guajillo and japones. It is simply beautiful and I want to spoon it on everything.
Recently, we came across a brand that sells oxtail and a variety of other cuts of meat that can be delivered right to your door. How convenient is that?! The company is Rumba Meats, and you can purchase the meat for this beef oxtail and many others on Amazon. Rumba Meats Oxtail will come in 2-inch (5cm) pieces, sliced through the bone. Rumba Meats gives you the fresh, high-quality traditional variety meats to share your passion for cooking with your friends and family. Rumba Meats are vacuum-sealed at the plant to stay fresher in your refrigerator longer.
BRAISED OXTAIL IN A GUAJILLO SAUCE
- 8 dried Guajillo peppers (stems and seeds removed)
- 6 dried Japones peppers (stems removed)
- 1 ½ medium white onions (quarter the whole onion for the sauce and cut half-moon slices for the half onion you will use later)
- 8 garlic cloves
- 2 tbsp. vegetable
- 1 beef bouillon cube
- 2 tbsp. organic apple cider vinegar
- 1 teaspoon kosher salt
- ½ cinnamon stick
- 1 clove
- Rumba Meats Beef Oxtails (3 lbs., thawed)
- In a medium saucepan, add the guajillo and japones peppers, quartered whole onion, and garlic.
- Cover with water and bring to a boil over medium-high heat.
- Once the liquid comes to a boil, turn off the heat and cover for 20 minutes until the ingredients are fully softened.
- In a blender, add all the ingredients plus the beef bouillon, cider vinegar, salt, cinnamon and clove and one cup of the water from the pan and puree the mixture.
- Push the mixture through a sieve into a bowl and reserve.
- In a 6-quart cast iron Dutch oven over medium-high heat, add the oil and sliced onions. Cook for about 3 minutes until the onions are translucent.
- Add the Rumba Meats Beef Oxtails and sear on all sides, about 2-3 minutes on each side.
- Lower the heat to medium-low and add the guajillo sauce. Cover the pot and allow to cook for about 1 ½ hours, basting every 20 minutes. Salt to taste.
Serve with rice and beans and soft flour tortillas. ¡Buen Provecho!