Description
The green chile adds a kick of heat to this savory dish.
Ingredients
Scale
- 2 tbsp olive oil
- 4 lb oxtail, 1-inch cut
- 1 onion, chopped
- 5 garlic cloves, chopped
- 4 tbsp Hatch green chile, fresh or frozen
- 8 sprigs thyme
- 1/4 cup tomato paste
- 1 cup red wine
- 2 cups beef stock
- 1 1/2 tsp cloves, whole
- 1 1/2 tsp allspice, whole
- Salt to taste
- 2 tsp fresh ground pepper
Instructions
- Drizzle olive oil into a cast-iron skillet with lid, or a Dutch oven, and brown both sides of oxtail over medium-high heat. You may need to work in 2 or more batches. Drain excess oil leaving just enough to sauté onions, garlic and thyme.
- After the onions, garlic, chiles, and thyme are sautéed, add tomato paste and sauté until toasty and brown. Deglaze your pan with the red wine and then return oxtails to the skillet and add 2 cups of beef broth to cover a quarter of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid.
- Season with salt and ground pepper, cover, and put into a preheated 350-degree oven for roughly 2 hours or until the oxtails are very tender. Time can vary depending on the size of the oxtail.