I’m from Australia and we don’t have Chipotle here, but this was among the best tasting meat I’ve ever had. 24h dry brine, 5h braise of a 1.6kg chuck and 800g oxtail (seared oxtail but not chuck), separated meat and sauce to cool overnight, removed fat, cooked sauce down, added meat back, shredded meat.
Variations on the recipe: I used ancho, guajillo, pasilla and arbol chilis along with chipotles in adobo. I seared the oxtail in beef tallow and I added Worcestershire sauce and red wine to deglaze.
A lot of work but after eating, it yielded 6 additional meals worth that I portioned and froze. Served with a tomatillo salsa, coriander, onion and lime. Great recipe.
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I’m from Australia and we don’t have Chipotle here, but this was among the best tasting meat I’ve ever had. 24h dry brine, 5h braise of a 1.6kg chuck and 800g oxtail (seared oxtail but not chuck), separated meat and sauce to cool overnight, removed fat, cooked sauce down, added meat back, shredded meat.
Variations on the recipe: I used ancho, guajillo, pasilla and arbol chilis along with chipotles in adobo. I seared the oxtail in beef tallow and I added Worcestershire sauce and red wine to deglaze.
A lot of work but after eating, it yielded 6 additional meals worth that I portioned and froze. Served with a tomatillo salsa, coriander, onion and lime. Great recipe.