Name: Braised "Adobo Style" Oxtail
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 10 to 12 servings
Ingredients: 10 pounds oxtail; 4 ounces salt; 4 ounces lard; 2 sliced onions; 1 cup minced garlic; 12 bay leaves; Sprinkle cracked pepper; 1 gallon soy sauce; 1 quart vinegar; 2 ounces achiote powder; Garlic Rice, recipe follows; Kimchee Cucumbers, recipe follows; Chili Peppah Watah, recipe follows; Sliced scallion greens, fried garlic and chicharrons, for garnish; 2 ounces soybean oil; 4 cups cooked rice; 3 ounces minced garlic; Garlic salt and ground black pepper, for sprinkling; 8 ounces kimchee base; 3 ounces rice vinegar; 1 ounce sesame seed oil; Pinch Hawaiian rock salt; 2 cucumbers, cut into bite-size pieces; 1 gallon vinegar; 12 ounces sweet chile sauce; 12 ounces sriracha; Pinch Hawaiian rock salt; 3 Hawaiian chile peppers

Directions

Grill oxtail over medium-high heat until charred on all sides, for smoky essence.
Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes.
In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes.
Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons.

Garlic Rice:

In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper.