This recipe holds special meaning for us as it is the recipe that sparked the initial conversation about Our Modern Kitchen. The spiced butter, shamelessly borrowed from Heston Blumenthal, brings a fragrant and variable spice, whilst the oxtail gives a rich and unctuous depth of flavour. Once tried, it’s sure to become an instant favourite.
125g Salted Butter, room temperature
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Ground Cayenne Pepper
1 tsp Smoked Paprika
1 tsp Tomato Ketchup
1 tsp Marmite
1 tsp Dijon Mustard
1 tsp Worcester Sauce
1 Chipotle Chilli, rehydrated and finely diced
1 Jointed Oxtail
2 Large Onions, sliced
2 Garlic Cloves, chopped
250ml Red Wine
500ml Beef Stock
3 Bay Leaves
70g Double Concentrate Tomato Puree
2 Star Anise
50g Plain Flour
1 Ancho Chilli, roughly chopped
2 tbsp Smoked Paprika
250g Kidney Beans
100g Pimiento Piquillo Peppers, roughly chopped
1 Large Onion, finely diced
4 Garlic Cloves, minced
1 Green Chilli, finely diced
1 Large Lime
1 x 400g Tin of Plum Tomatoes in their Juice
1 large Bunch of Coriander, finely diced
1 Generous Pinch of Salt and Pepper
Pico de Gallo
1. Place a small pan over a medium heat with 25g of the butter. Once the butter has melted, add in the ground spices and diced chilli and gently fry for for 1-2 minutes. Transfer to a mixing bowl and allow to cool. Once cooled, add in the rest of the ingredients and mix together until evenly combined. Cover and keep in the fridge until needed.
1. Preheat the oven to 160°C.
2. Place a large oven safe dish over a medium-high heat with a generous lug of oil.
3. In a large bowl, mix together the paprika and flour and season with salt and pepper. Dredge the oxtail pieces in the flour until evenly coated. Working in batches, heavily brown the meat on all sides and set aside.
4. Deglaze the pan with a splash of the red wine and add in the onion and garlic. Fry for 3-4 minutes until starting to colour. Stir in the tomato puree and then add in the bay leaves, star anise, chilli, 25g of the spiced butter and the pieces of oxtail. Finally pour over the stock and red wine, cover the pan with a lid and transfer to the oven.
5. Allow to braise for 5 hours or until the meat is falling away from the bone, periodically checking the oxtail and turning every hour. If necessary, add a little water to loosen.
6. Remove the dish from the oven and carefully pull out the oxtail pieces, set aside to cool for about 10 minutes. Whilst the oxtail is cooling, strain the remaining ingredients in the pan through a sieve into a large bowl, skimming-off any fat from the surface, until all that remains is the cooking liquor.
7. Once the oxtail has cooled, strip the meat from the bones and set aside until ready to add to the chili.
1. Place a large pan over a medium heat with a lug of oil and add in the onion, fry the onion for 3 minutes until starting to colour and then add in the minced garlic and green chilli and cook for a further 2 minutes, stirring frequently to prevent the onions from burning.
2. Reduce to a medium heat and add in the tinned tomatoes to the pan and give the mixture a good stir, breaking up the tomatoes as you do. Next add in 50g of the spiced butter followed by the braised oxtail meat and the cooking liquor and stir until evenly combined. Leave the chili to gently simmer for about an hour, adding the kidney beans half way through and stirring occasionally, until the tomatoes have fully broken down and the liquid has reduced about a third.
3. Finish the chili by folding through the pimento peppers, diced Coriander and a generous squeeze of lime juice.
4. Serve the Chili with rice and the spiced butter so that you can add extra heat if needed. I also like to serve mine with lime zest, grated cheese, sour cream and a little pico de gallo. It’s bit of a labour of love but it’s worth the end result.