Oxtail in Red Broth

Name: Oxtail in Red Broth
Total time: 18000 s
Yield: 6 bowls
Ingredients: 3 1/3 lbs oxtail, cleaned and cut into pieces (about 1.5 kg); 6 dried guajillo chiles, stemmed and seeded; 6 dried puya chiles, stemmed and seeded; 8 dried arbol chiles, unseeded; 2 dried ancho chiles, stemmed and seeded; 4 garlic cloves; 1 medium onion, quartered; 3 carrots, sliced; 1 ear corn, kernels removed; 1 cup shelled peas, cleaned (about 150 grams); 2 tablespoons salt; 10 1/2 cups water (about 2.5 liters); 1 small bunch fresh epazote; 1 dried bay leaf; 1/8 teaspoon ground black pepper

Jose Lopez (FantoChef) @FantoChef

Auburn Hills, Michigan, U.S.A.

Oxtail is one of those cuts of beef that has become less common and is sold in fewer places these days. It’s not cheap; in fact, it’s more expensive per gram than beef filet, but every penny spent on this ingredient is absolutely worth it.

This is my recommendation for a complete stew, which you can balance with a delicious salad.

Jose Lopez (FantoChef) @FantoChef

Auburn Hills, Michigan, U.S.A.

This is my recommendation for a complete stew, which you can balance with a delicious salad.

Saved

Ingredients

1.5 hours

6 bowls

3 1/3 lbsoxtail, cleaned and cut into pieces (about 1.5 kg)
6dried guajillo chiles, stemmed and seeded
6dried puya chiles, stemmed and seeded
8dried arbol chiles, unseeded
2dried ancho chiles, stemmed and seeded
4garlic cloves
1medium onion, quartered
3carrots, sliced
1 earcorn, kernels removed
1 cupshelled peas, cleaned (about 150 grams)
2 tablespoonssalt
10 1/2 cupswater (about 2.5 liters)
1small bunch fresh epazote
1dried bay leaf
1/8 teaspoonground black pepper

Saved

Steps

1.5 hours

1

In 2 cups water (about 500 ml), boil the garlic, onion, and chiles. Once it comes to a boil, turn off the heat and let it sit for 20 minutes.
2

In a pressure cooker, add the oxtail, remaining water, salt, bay leaf, carrots, corn, peas, and black pepper. Bring to a boil over high heat.
3

Blend the chiles with their soaking water until smooth. If you prefer, strain the mixture at the end. If not, just make sure it’s well blended.
4

When the pressure cooker comes to a boil, add the blended chile mixture and the epazote. Close the cooker and reduce the heat to medium. Lock the valve, and once it starts to whistle loudly, cook for 35 minutes. If using an electric pressure cooker, set it for the same time.
5

After cooking, carefully release the pressure before opening the cooker. Skim off any fat from the broth and adjust the salt to taste.
6

Serve hot. The meat should come off the bone easily. If you enjoy gnawing on the bone, you’ll love this stew. If you prefer the meat to fall off completely before opening the cooker, increase the cooking time to 50 minutes.

Saved

Cooksnaps

Saved

Jose Lopez (FantoChef) @FantoChef

Published in the US on September 30, 2025 14:01

Auburn Hills, Michigan, U.S.A.

Hola, soy el FantoChef, y soy Diabetico tipo 2.Mis principios son romper paradigmas y preconcepciones por medio de mezclar ingredientes frescos y orgánicos con la practicidad de los comercialmente procesados.Busco generar una cocina llena de sabor y casera, con notas muy Mexicanas y Chilangas, cuidando el impacto en la salud.La comida si puede ser rica en todos los sentidos, y no un tabú.Aqui encontrarán un antes y un después. Todo antes de 2025 es muy rico y no taaan sano. A partir de 2025 esta orientado al cuidado de la salud, pero aún así muy rico.Que disfruten de mi cocina.