Recipe courtesy of Broke Da Mouth Grindz
Braised "Adobo Style" Oxtail
- Level: Advanced
- Yield: 10 to 12 servings
- Total: 2 hr 40 min (includes brining time)
- Active: 25 min
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
Garlic Rice:
2 ounces soybean oil
4 cups cooked rice
3 ounces minced garlic
Garlic salt and ground black pepper, for sprinkling
Kimchee Cucumbers:
8 ounces kimchee base
3 ounces rice vinegar
1 ounce sesame seed oil
Pinch Hawaiian rock salt
2 cucumbers, cut into bite-size pieces
Chili Peppah Watah:
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.
Kimchee Cucumbers:
- Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers.
Chili Peppah Watah:
- Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.