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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. oxtails
- 2 qt. beef stock (fresh)
- 1 Tbsp. olive oil
- 2 carrots (diced)
- 6 oz. mushrooms (diced)
- 3 celery ribs (diced)
- 1 cup tomato puree
- 12 oz. dark beer (1 bottle)
- 2 onions (diced)
- 4 garlic cloves (halved)
- parsley (Bouquet sachet of)
- 3 fresh ginger (long slices of)
- 3 whole arbol chiles (dried)
- 1 lb. meat (pulled oxtail, discard the bones and cartilage)
- 2 Tbsp. olive oil
- 2 Tbsp. capers
- 1/4 cup raisins (or currants)
- 1/4 cup sliced almonds (toasted)
- 1 poblano chile (seeded and minced)
- 1 Tbsp. ground cumin
- 3 Tbsp. ancho chile powder
- 2 cloves minced garlic
- 1/2 cup minced onions
- 1 cup diced tomatoes (fresh)
- 2 Tbsp. chipotles in adobo (minced)
- 1 Tbsp. lime juice
- 1 cup stock (oxtail, the reserved liquid the tails were cooked in)
- lime wedges (for serving)
- cilantro (for serving)
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