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Oxtail Birria Rivera

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Oxtail Birria Rivera

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

This recipe was created by Executive Chef Ben Diaz for the Culver Hotel Bar & Restaurant.
Course Main Dish
Cuisine Mexican
Keyword Ancho Peppers, Beef, Guajillo Peppers, Oxtail, Roma Tomatos
Prep Time 15 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 40 minutes
Servings 2 people
Author Executive Chef Ben Diaz

Ingredients

Oxtail Birria:

  • 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
  • cup onions minced
  • 1 Mexican cinnamon sticks
  • ¼ cup white vinegar
  • 5 quarts chicken stock
  • 2 tbsp flour
  • 3 tbsp kosher salt

Garnish:

  • ½ cup hominy cooked
  • ¼ cup watermelon radish thinly shaved
  • ¼ cup popcorn shoots
  • 1 lime wedge

Instructions

  • 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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