Mexican-Style Oxtail with Short Ribs

Ingredients

• 1 kg oxtail (Cut into pieces for stock)
• 1 kg beef short ribs for stock (Cut into pieces along the bone lines; use edible meat, excluding bones for nutritional calculations)
• 600 g beef for shredding (Cut into pieces)
• 2 tbsp vegetable oil (For searing the meat and sautéing the stew)
• 3 L water (Or enough to completely cover the meat)
• 3 bay leaves
• 0.5 white onion (For cooking the meat)
• 1 garlic clove (For cooking the meat)
• 0.5 tbsp salt (For cooking the meat)
• 8 ripe red tomatoes (Cut into pieces; they may also be cut into slices, half-moons, or julienne)
• 6 green tomatillos (Cut into pieces)
• 1 white onion (Medium, finely chopped)
• 3 garlic cloves (Medium and finely chopped)
• 3 chipotle peppers (In adobo or prepared, depending on availability)
• 4 serrano peppers (Whole, so each person can adjust the heat on their plate)
• 0.25 tsp whole cumin seeds (For the spice paste)
• 0.25 tsp whole black peppercorns (For the spice paste)
• 0.5 tsp salt (To taste, for the spice paste)
• 3 whole cloves (For the spice paste)
• 0.25 tsp coriander or culantro seeds (For the spice paste)
• water (A splash, as needed to form a paste with the spices)

Steps

1. 1

   Cut the short ribs and the beef for shredding into medium-sized pieces. The oxtail should already be cut into pieces for stock.

2. 2

   Heat a large pot over medium-high heat and add the oil. Once hot, add the oxtail, short ribs, and beef for shredding. Do not add salt yet.

3. 3

   Sear the meat for approximately 5 minutes per side, until well browned on the outside. This searing does not cook the meat completely; it only develops flavor and helps retain its juices.

4. 4

   Add the half onion, garlic clove, and bay leaves. Pour in the 3 L of water, or enough to completely cover the meat.

5. 5

   Add the salt, stir lightly, cover the pot, and cook over medium heat for 1 hour and 30 minutes, until the meat is very tender.

6. 6

   While the meat finishes its first cooking stage, finely chop the onion for the stew and the three garlic cloves. Also cut the tomatoes and tomatillos into pieces.

7. 7

   After 1 hour and 30 minutes, heat a casserole over medium heat with some of the reserved oil. Add the chopped onion and sauté for about 3 minutes, until it begins to brown.

8. 8

   Add the chopped garlic and sauté for approximately 1 minute, just until fragrant and lightly golden; do not let it burn.

9. 9

   Add the tomatoes and tomatillos. Mix well and cook for about 5 minutes, until softened and releasing their juices.

10. 10

    Strain in and add enough cooking broth from the meat to reach the desired consistency. Use less broth for a thicker stew and more broth for a lighter one.

11. 11

    Return the oxtail, beef for shredding, and short ribs to the stew. Mix carefully to coat the meat with the vegetables and broth.

12. 12

    In a mortar, grind the cumin, pepper, salt, cloves, and coriander seeds until a paste forms. Add a splash of water to bind the mixture.

13. 13

    Add the spice paste to the casserole and mix to marinate and season all the meat.

14. 14

    Add the chipotle peppers and mix well. Reduce the heat from medium to low, cover the casserole, and cook for 30 minutes so the meat absorbs the flavor of the sauce.

15. 15

    Add the whole serrano peppers. Cover again and cook for another 10 minutes over low heat. Serve piping hot, preferably with rice, beans, avocado, and warm tortillas.

Notes

The description specifies half a tablespoon of salt for cooking, while the audio mentions a teaspoon; the written amount in the description was retained because it is the primary source. The creator recommends not salting the meat during searing. Adjust the broth according to whether you prefer a thicker or lighter sauce. The serrano peppers are added whole so the heat can be controlled individually. Serving with rice, beans, avocado, and freshly made tortillas is recommended.

Nutrition per serving

• main course
• Mexican cuisine
• ranch-style food
• beef
• stew
• homestyle
• pot
• spicy