Mexican-Style Oxtail and Beef Short Rib

Ingredients

• 1 kg Oxtail (Cut into pieces)
• 1 kg Beef short ribs (Cut into pieces for broth)
• 600 g Beef for shredding (Left whole)
• Oil (A drizzle, for searing and frying)
• 0.5 Onion (For the initial cooking)
• 2.5 dientes Garlic (Approximately 2–3 cloves, for the broth)
• 2 Bay leaves
• 3.5 L Water (Between 3 and 4 liters, enough to cover the meat well)
• 1 tbsp Salt
• 1 Onion (Diced, for the sofrito)
• 3 dientes Garlic (Finely chopped; they burn quickly)
• 8 Tomatoes (Cut into small pieces)
• 6 Tomatillos (Cut into small pieces)
• 2 L Meat cooking broth (From the same broth in which the meat was cooked)
• 3 Morita chiles
• 4 Serrano chiles (Added toward the end)
• Spices and ingredients for the merjurje (The video indicates that these are detailed in a pinned comment, but that content is unavailable in the provided source)
• Water (A drizzle to thin the merjurje paste)

Steps

1. 1

   Ask the butcher to cut the short ribs into pieces for broth. Also prepare the oxtail in small pieces and leave the beef for shredding whole.

2. 2

   Heat a pot over medium-high heat and add a drizzle of oil.

3. 3

   Sear all the meat—the oxtail, short ribs, and beef for shredding—for approximately 5 minutes, browning it on both sides to retain its juices.

4. 4

   Once the meat is well browned, add half an onion, approximately 2–3 cloves of garlic, the 2 bay leaves, and 3 to 4 liters of water, or enough to cover the meat well.

5. 5

   Add 1 tbsp of salt and stir it into the broth.

6. 6

   Cook the meat for 1 hour and 30 minutes, until cooked through and ready to continue in the stew.

7. 7

   In another pot, heat a drizzle of oil over medium heat and fry a diced onion for about 3 minutes.

8. 8

   Add the 3 finely chopped garlic cloves. Cook them carefully because they burn quickly.

9. 9

   Add the 8 tomatoes and 6 tomatillos, both cut into small pieces.

10. 10

    Fry the tomatoes and tomatillos for approximately 5 minutes.

11. 11

    Add about 2 liters of the same broth in which the meat was cooked.

12. 12

    Add the cooked beef to the broth with the sofrito.

13. 13

    Grind the spices and the other ingredients indicated for the merjurje in a molcajete until a paste forms. Add a drizzle of water to combine it and form the merjurje, which is used as a marinade for the meat.

14. 14

    Add the merjurje to the stew and incorporate the 3 morita chiles.

15. 15

    Reduce the heat to very low, cover the pot, and cook for 30 minutes.

16. 16

    Add approximately 4 serrano chiles and continue cooking for 10 more minutes.

17. 17

    Serve the hot Mexican dish with red rice, refried beans, and handmade tortillas.

Notes

The recipe mentions that the exact spices and ingredients for the merjurje appear in a pinned comment, but that comment is not included in the provided source; therefore, the marinade cannot be fully reproduced. The video also does not specify the exact amount of oil.

Nutrition per serving

• main course
• Mexican cuisine
• stew
• beef
• home cooking
• ranch-style food
• slow cooking