Braised Oxtail in a Guajillo Sauce

Ingredients

• Rumba Meats® Beef Oxtails (3 pounds)
• 8 dried Guajillo peppers, stems and seeds removed
• 6 dried Japones peppers, stems removed
• 1 medium white onion, quartered
• ½ medium white onion, cut into half-moon slices
• 8 garlic cloves
• 2 tbsp. vegetable oil
• 1 beef bouillon cube
• 2 tbsp. organic apple cider vinegar
• 1 teaspoon kosher salt
• ½ cinnamon stick
• 1 clove

Recipe Notes

Serve with white rice, beans, and flour tortillas.

Instructions

1. 1. In a medium saucepan, add guajillo and japones peppers, quartered whole onion and garlic.
2. 2. Cover with water and bring to a boil over medium-high heat.
3. 3. Once the liquid comes to a boil, turn off the heat and cover for 20 minutes until the ingredients are fully softened.
4. 4. In a blender, add all the ingredients plus beef bouillon, vinegar, salt, cinnamon and clove and 1 cup steeping water from the pan. Puree the mixture until smooth.
5. 5. Push the mixture through a sieve into a bowl and reserve.
6. 6. In a 6-quart cast iron Dutch oven over medium high heat, add oil and sliced onions. Cook for about 3 to 5 minutes until the onions are translucent, stirring occasionally.
7. 7. Add beef oxtails and sear on all sides, about 2 to 3 minutes on each side.
8. 8. Lower heat to medium-low and add reserved guajillo sauce. Cover pot and cook for about 1½ hours, basting every 20 minutes, until oxtails are tender and reach an internal temperature of 160ºF.
9. 9. Salt to taste, if desired.