Oxtail Tacos

INGREDIENTS

• 2 kg oxtail pieces
• 2 tbsp neutral oil
• 1 large onion, diced
• 4 garlic cloves, smashed
• 3 black garlic cloves, mashed
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup beef stock
• 1 cup water
• 8–12 warm corn tortillas
• 1 cup pickled red onions
• 1/2 cup fresh coriander, chopped
• 1 lime, cut into wedges

DIRECTIONS

1. 1.Sear the oxtail:
2. 2.Heat oil in a heavy pot over medium‑high. Sear oxtail pieces on all sides until deeply browned.
3. 3.Build the flavour base:
4. 4.Add onion, garlic, and black garlic. Cook 3–4 minutes until softened and aromatic.
5. 5.Season and deglaze:
6. 6.Stir in smoked paprika, cumin, salt, pepper, tamarind paste, and brown sugar. Add beef stock and water, scraping the pot bottom.
7. 7.Slow braise:
8. 8.Cover and simmer on low heat for 3 hours until the oxtail is fall‑apart tender.
9. 9.Shred the meat:
10. 10.Remove oxtail pieces, discard bones, and shred the meat. Reduce the braising liquid to a glossy jus.
11. 11.Combine:
12. 12.Return shredded meat to the pot and coat with the reduced jus.
13. 13.Warm tortillas:
14. 14.Heat tortillas until soft and pliable.
15. 15.Assemble:
16. 16.Fill tortillas with oxtail, top with pickled onions, coriander, and a squeeze of lime.