This hearty dish features two secret ingredients: rendered pancetta and chipotle peppers. Like things spicy? You can puree a whole 7-oz can of chipotle peppers in place of the adobo sauce and 2 peppers. The seeds will add some heat to the dish! If you like a thicker sauce, stir in some flour or corn starch to the braising liquid in step seven before adding the oxtails back into the pot…
Don't want to turn on the oven? This recipe can be converted to slow cooker using the high settings. Just remember to brown your oxtails in a pan first and then transfer to slow cooker. Also brown the sautéed onions, celery, carrots, and garlic before adding them to the slow cooker.
Recipe by Marwin Brown.
- 2 pounds oxtails
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon canola oil
- 8 slices pancetta (Italian bacon)
- 2 small carrots (diced)
- 2 stalks celery (diced)
- 1 yellow onion (medium, diced)
- 3 cloves garlic (smashed)
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 chipotle peppers in adobo sauce (chopped)
- 2 tablespoons adobo sauce (from chipotle peppers)
- 3 cups red wine
- 14 ounces crushed tomatoes (canned)
- 2 cups beef stock
- 2 bay leaves
- Preheat the oven to 275°F.
- Season the oxtails liberally with salt and pepper on all sides.
- Place a Dutch oven over medium heat. Once the pan is hot, add the oil and heat until shimmering but not yet smoking. Add the pancetta to the pot and fry for 3-4 minutes to allow fat to render in the pot. Remove the pancetta and set aside for your own personal consumption.
|Calories1040Calories from Fat610|
|% DAILY VALUE|
|Calories from Fat610|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.