Oxtail tacos

Ingredients

2 Oxtail, cut into individual vertebrae 

3 tbsp smoked paprika 

1 tbsp SOC Chef ras el hanout

2 garlic cloves, crushed 

500ml Essential Cuisine beef stock  

1 tsp white pepper 

1 dash of oil  

Method

Preheat the water bath to 80°C.

To begin, add a dash of oil to a hot pan and individually colour the oxtail pieces until they have a dark, golden exterior and the fat has rendered. Remove from the pan and allow to cool.

Rub the paprika, ras el hanout, garlic and white pepper all over the oxtail pieces and add to vacuum bags. Pour over the Essential Cuisine beef stock. Seal using the vacuum packer and cook in the water bath for 8–10 hours, until the meat is falling off the bone. 

Once cooked, remove the oxtail from the water bath and allow to cool slightly. Pick the meat from the bones, keeping it in chunky pieces. Chill in the fridge while you prepare the other elements.

Keep some of the stock to stir through the meat before serving to enhance flavour and texture. 

Ingredients

2 ltrs Essential Cuisine chicken stock 

1 onion 

Filippo Berio classic olive oil 

300g Gallo black wholegrain rice  

½ bunch thyme  

100ml of red wine 

Method

Simmer your chosen stock. Peel and finely chop the onion and celery, then place in a large casserole on a medium heat with one tablespoon of olive oil. Cook for 10 minutes, or until soft but not coloured, stirring occasionally. 

Stir the rice into the veg to toast for 2 minutes, then pour in the wine. Let it cook away, then pour in the stock, cover and simmer for 1 hour, or until the rice is cooked, stirring occasionally and adding splashes of water, if needed. 

Method

Place your taco shells into the holder, then fill with the black rice and olive salad. Sprinkle the warmed oxtail meat and dot with tomato concasse, sour cream and Welsh homestead smokery habanero jam.