Recipe courtesy of Broke Da Mouth Grindz

Braised "Adobo Style" Oxtail

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  • Level: Advanced
  • Total: 2 hr 40 min (includes brining time)
  • Active: 25 min
  • Yield: 10 to 12 servings
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Ingredients

Garlic Rice:

Kimchee Cucumbers:

Chili Peppah Watah:

Directions

  1. Grill oxtail over medium-high heat until charred on all sides, for smoky essence.
  2. 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.
  3. 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.
  4. Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons.

Garlic Rice:

  1. 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.

Kimchee Cucumbers:

  1. Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers.

Chili Peppah Watah:

  1. Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.