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Prep Time: 25 minutes | Cook Time: 20 minutes | Serves: 8-10
- Rumba® Beef Oxtails (1 package)
- Salt and freshly ground pepper, to taste
- 2 tablespoons vegetable oil
- 2 medium yellow onions, chopped
- 5 cloves garlic, minced
- 4 large tomatoes, chopped
- 1 cup stout beer
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- ¼ cup milk
- ½ cup flour
- 2 eggs
- 1½ cups breadcrumbs
- Vegetable oil
- Season oxtail with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add oxtail pieces in a single layer without overcrowding the pot. Sear the meat, turning occasionally, until brown on all sides, about 8 minutes total. Remove oxtail pieces and reserve.
- Lower the heat to medium and add onion and garlic. Cook until fragrant and softened, about 3 minutes. Add tomatoes and stir to combine. Pour in beer, beef broth and Worcestershire sauce. Add bay leaves. Bring to a boil, scrapping the browned bits from the bottom of the pan.
- Return oxtail to the pot. Cover, lower the heat to a simmer, and cook for 2 to 3 hours or until the meat is falling-apart tender. Remove oxtail pieces and shred the meat, discarding the bones and any large pieces of fat. Reserve.
- Bring the remaining sauce in the pot to a boil to reduce, over medium-high heat, for about 15 minutes or until reduced by half. Remove bay leaves. Spoon off fat from surface of pan juices and discard. Taste and adjust salt and pepper. Reserve.
- In a small bowl, whisk together ½ cup rendered sauce, milk and flour. Combine shredded meat with the sauce/flour mixture in the Dutch oven. Cook over medium heat until it comes together and starts releasing from the bottom of the pan, about 5 minutes. Season with salt and pepper. Remove from the stove and let it cool to room temperature. Cover with plastic and refrigerate for one hour.
- Remove the meat mixture from the refrigerator and form 2-inch logs. In a shallow bowl, whisk two eggs. In another bowl, place the breadcrumbs and season with salt. Working with one croquette at a time, dip in the eggs and coat with breadcrumbs.
- Heat 2 inches vegetable oil in a medium saucepan until a deep-fry thermometer reads 350 degrees. Working in batches, fry the oxtail croquettes until golden and crispy, about 2 minutes per batch, turning as needed.
- Transfer the fried croquettes to a plate lined with paper towels to drain. Serve hot with lime wedges and mustard.