4.5 – 2 reviews • Roasting
| Level: |
Intermediate |
| Total: |
11 hr 10 min |
| Active: |
50 min |
| Yield: |
25 to 30 servings |
Ingredients
- 2 tablespoons butter
- 3 oxtails
- 4 teaspoons salt
- 4 teaspoons ground pepper
- 2 carrots
- 2 stalks celery
- 1 white onion
- 6 cloves garlic, crushed
- 4 cups root beer
- 2 cups ox or beef stock
- Splash root beer syrup
- Warmed corn tortillas, for serving
- Pineapple and Roasted Jalapeno Salsa, recipe follows
- Crumbled chicharrones, for serving
- Agave Hot Sauce, recipe follows
- Fresh cilantro, for serving
- 1 cup diced pineapple
- 1/6 cup chopped cilantro
- 1/6 cup fine diced roasted jalapeno
- 1/6 cup diced red onion
- 1 tablespoon diced garlic
- 1 teaspoon salt, or more as needed
- 1 teaspoon ground pepper, or more as needed
- Juice of 1 1/2 limes, or more as needed
- 2 cups hot sauce
- 1/3 cup agave syrup
Instructions
- Heat a flat-top griddle to 500 degrees F and preheat oven to 250 degrees F.
- Melt 1 tablespoon butter on the griddle. Sprinkle the oxtails with salt and pepper, then sear, about 3 minutes per side.
- Meanwhile, rough chop carrots, celery and onion (mirepoix).
- Remove oxtails and set aside.
- Put mirepoix and garlic on base of a hotel pan or roasting pan and place oxtails directly on top. Cover with root beer and ox stock (ensure meat is covered with liquid) and cover tightly with foil.
- Roast until meat is fall-off-the bone-tender, about 10 hours.
- Remove oxtails from pan, then let cool in a large bowl. Shred meat off bone, discarding bones and large chunks of fat; set aside bones for stock, if desired.
- For the taco assembly: Saute ox meat with the root beer syrup (just enough to hydrate, not enough to reseason meat) in a frying pan. Place on a warmed corn tortilla, top with Pineapple and Roasted Jalapeno Salsa, crumbled chicharrones and a drizzle of Agave Hot Sauce. Finish with cilantro and enjoy your trip to Flavortown.
- Mix together the pineapple, cilantro, jalapeno, onion, garlic, salt, pepper and lime juice in a bowl. Season to taste with salt, pepper or lime.
- Mix together the hot sauce and agave in a bowl until incorporated well.
