Oxtail Birria Rivera is a Mexican recipe that is made with beef. Oxtail is the culinary name for the tail of cattle and was at one time the food of slaves. Oxtail is a gelatin-rich meat and that makes it very flavorful. Because of that, it has made a comeback at many upscale restaurants like the Culver Hotel Bar & Restaurant.
Why is Oxtail so expensive? The answer is simple, there is only one tail per cow.
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Oxtail Birria Rivera
- 2 lbs oxtail cleaned
- 1 lbs beef chuck flap
- 2 ancho peppers
- 4 guajillo peppers
- 4 roma tomatoes
- 1 tbsp garlic minced
- 2 tsp cumin
- 1 tsp black pepper
- ¼ tsp clove
- ¼ tbsp oregano
- ⅓ cup onions minced
- 1 Mexican cinnamon sticks
- ¼ cup white vinegar
- 5 quarts chicken stock
- 2 tbsp flour
- 3 tbsp kosher salt
- ½ cup hominy cooked
- ¼ cup watermelon radish thinly shaved
- ¼ cup popcorn shoots
- 1 lime wedge
- Toast the chiles and remove the seeds, soak the chiles in the chicken stock.
- Rast the roma tomatos at 350 degrees until blistered.
- Season the oxtail and short ribs dust in flour and sear on all sides.
- Add tomatoes, garlic, cumin, pepper, clove, oregano, onion and vinegar to the chicken stock and blend smooth using a stick blender and then transfer to a blender to puree fine.
- Pour mixture into the pot with the oxtail and short ribs add the cinnamon stick and braise at 350F for 3 hours or until tender.
- Remove the short ribs and place in the center of the plate and top with the oxtail; reduce the liquid in a small pot for 10 minute on high heat until a thick sauce is forms.
- Pour the sauce over the oxtail and garnish with the popcorn shoots, watermelon radish and lime wedge.
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