BRAISED "ADOBO STYLE" OXTAIL

Braised

Provided by Food Network

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 28

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10 pounds oxtail
4 ounces salt
4 ounces lard
2 sliced onions
1 cup minced garlic
12 bay leaves
Sprinkle cracked pepper
1 gallon soy sauce
1 quart vinegar
2 ounces achiote powder
Garlic Rice, recipe follows
Kimchee Cucumbers, recipe follows
Chili Peppah Watah, recipe follows
Sliced scallion greens, fried garlic and chicharrons, for garnish
2 ounces soybean oil
4 cups cooked rice
3 ounces minced garlic
Garlic salt and ground black pepper, for sprinkling
8 ounces kimchee base
3 ounces rice vinegar
1 ounce sesame seed oil
Pinch Hawaiian rock salt
2 cucumbers, cut into bite-size pieces
1 gallon vinegar
12 ounces sweet chile sauce
12 ounces sriracha
Pinch Hawaiian rock salt
3 Hawaiian chile peppers

Steps:

Grill oxtail over medium-high heat until charred on all sides, for smoky essence.
Bring 3 gallons water to a boil in a large pot with the salt, then add the oxtail. Boil in brine for 1 hour 30 minutes.
In a large roasting pan, render lard with onions, garlic, bay leaves and cracked pepper. Add oxtail to pan, then add soy sauce, vinegar and achiote powder. Give it a nice stir together. Bring to a vigorous boil then braise/simmer, slow and low until tender, an additional 45 minutes.
Serve with Garlic Rice, Kimchee Cucumbers, Chili Peppah Watah, scallions, fried garlic and chicharrons.
In a fry pan on medium heat, add oil, rice and garlic. Cook until rice is a little crispy and golden brown in color, 3 to 4 minutes. Sprinkle garlic salt and black pepper.
Mix together base, vinegar, sesame oil and rock salt in a bowl, then add cucumbers.
Combine vinegar, chile sauce, sriracha, rock salt and chile peppers, then whisk together. Chill for 1 hour.