Spicy Oxtail Saltado

Ginger, Soy, Vanilla, Orange, Peppers, Scallions, and Rice

Chef Valerie Chang of Itamae | Miami

Adapted by StarChefs | January 2021

INGREDIENTS:

Spicy Oxtail Saltado:
5 pounds beef oxtail
2 bunches scallions, roughly chopped
1 whole garlic, cut in half
30 grams dried shiitakes
5 each Scotch Bonnet peppers, cut down the middle
2 each aji amarillo peppers, cut down the middle
2 whole aji limo peppers, cut down the middle
1 whole yellow onion
1 whole red pepper
4 large carrots
1 small can tomato paste
4 celery stocks, roughly chopped
50 grams ginger, roughly chopped
2 bay leaves
5 grams black peppercorn
5 grams cumin
5 grams white pepper
¼ cup Vnlla Extract Co. All Natural Vanilla Extract + Orange
½ cup soy sauce
½ cup oyster sauce
2 quarts beef stock
½ cup grapeseed oil

 Assembly:
¼ cup chopped cilantro, for garnish
Cooked white rice

METHOD:

For the Spicy Oxtail Saltado:
In a large pot over medium heat, add the grapeseed oil and wait until you see slight smoke. Sear the oxtails on both sides and remove and rest. Turn down the heat to medium low and sweat the onions, celery, all spices, carrots and ginger. Once the onions become translucent add all the rest of the ingredients and let it boil, once it boils bring down to a simmer for four hours. After, remove the oxtails and strain the sauce and reduce.

To Assemble and Serve:
Pour stew into a bowl. Top with chopped cilantro and serve with a side of white rice or roasted potatoes.

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