You all know my opinions on meat. I believe in the power of red meat. I seriously crave beef like a woman should crave chocolate. It’s borderline offensive. I don’t know what it is about my body that NEEDS red meat to run, but it does.
I’ll be all tired, grumpy, and pale. Brian will turn to me and say “When’s the last time you’ve had the cow?” and I’ll say “Sir. Nail. Head. Bravo.”
I’ll be watching the real housewifes of beverly hills, and feel completely incapable of sitting up to reach my wine on the coffee table. That’s when I know I need the meat. “This wine is clearly not giving me the iron I need. Where the eff is the steak?!”
And there is little in the world that tickles me the way a full day braised piece of beef does. Especially a piece the size of your torso that happens to be braised in milk stout.
Adjust oven rack to lower middle position and preheat oven to 275°F. Place dried chilis in a small saucepan and cover with 2 cups of milk stout. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely reconstituted, about 15 minutes. Set aside.
Heat 1 tablespoon oil in a Dutch oven over high heat. Sear oxtails until well-browned on all sides, about 10 minutes. Remove oxtails and set aside. Reduce heat to medium.
Add two more tablespoons oil and heat with onions and garlic. Cook until deep brown, about 10 minutes. Add cumin, cloves, and oregano and stir for 30 seconds. Add chipotle chilis, vinegar, and remaining milk stout. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
Add soaked chilis and their liquid to the blender. Puree until smooth, about 1 minute. Set aside.
Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to a simmer over high heat. Place lid on pot and transfer to oven. Cook, turning beef occasionally, until completely tender and a cake tester or metal skewer inserted into meat shows little to no resistance, about 4 hours. Discard bay leaves and oxtails. Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced and thick, about 10 minutes.
Shred the beef and return beef to a pot along with the sauce. Bring to a simmer and cook, for another 30 minutes. Season to taste with salt. With warm tortillas and lime slaw, recipe to come.