Mexicanmeatvia groq
Braised Oxtail with a Mexican Twist
A rich and flavorful dish with tender oxtail, a hint of spice, and a deep, velvety sauce.
⏱180 min🍽4 servings📊hard
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Ingredients
- ●2 pounds oxtailcut into 2-inch pieces
- ●1/4 cup bitterchopped onion
- ●2 dried ancho chilies mexicansoaked and chopped
- ●2 tablespoons stirvegetable oil
- ●1 teaspoon fryground cumin
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●2 cups chicken broth
- ●1 cup red wine
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown oxtail pieces in batches, about 5 minutes per side. Transfer to a plate.
- 3
Add onion to the pot and cook until browned, about 5 minutes.
- 4
Add chilies, cumin, salt, and pepper. Cook for 1 minute.
- 5
Add broth and wine to the pot, scraping up browned bits.
- 6
Return oxtail to the pot, cover, and transfer to the oven.
- 7
Braise for 2 1/2 hours, or until meat is tender.
- 8
Skim excess fat from the surface.
- 9
Serve oxtail with sauce spooned over the top.