Ingredients:
1/2 teaspoon dried thyme, crushed or 1 1/2 teaspoons fresh, chopped
1 tablespoon dried parsley
1 1/2 teaspoon ground cumin
2 dashes cayenne
1, two inch piece of green chili, minced (polbano,or other mild-medium chili)
3 cloves of garlic, minced
1/4 cup ruby red grapefruit juice
1 bottle (12ounces) Lagunitas IPA
1 1/2 to 2 pounds of oxtails pieces
Salt. just enough to season your meat.
Method:
Preheat oven to 275F
Place all ingredients, except the oxtails into a dutch oven or other oven safe pot, mix on stovetop and bring to a simmer.
Meanwhile salt the oxtails and sear them until you have a nice brown crust on all sides.
Place the oxtails into the braising liquid, cover and place in the oven.
Cook for two hours at 275F then lower temperature to 225F for an additional 1 hour 15 minutes, or until meat easily separates from the bone when prodded with a fork. You may now eat them, use them in another dish, or wait to see what I have planned for tomorrow… Also, save the braising liquid, it can be used for a gravy or sauce.
See you tomorrow.
UPDATE: I reduced the braising liquid down to 1/2 cup with all the bits of garlic, chili, and meat that fell off while braising. It’s intense and what I’ll do with it, is yet unknown. It will likely be the basis of a sauce, for a different dish all together.
