Braised Oxtail Tacos with Red Cabbage, Cilantro, and Feta Slaw

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We’ve had a package of oxtails in our freezer since my dad gave them to us at Christmas.  I wasn’t ignoring them; I knew they were there.  I just wasn’t sure what to do with them.  I did know that they were perfect for braising, but beyond that, I was unsure what to do with them once braised.

After a little research, I found that many recipes used them for dishes such as soups, stews, and ragouts.  But I didn’t want to do that, as the weather has been really nice and summery lately.  I wanted to so something relatively light, not heavy like a stew.

My thoughts then shifted to something Scott and I have a lot here at home: black bean tacos.  I thought I could substitute the oxtail for the black beans and do the same basic taco preparation.

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I created a marinade for the oxtail loosely based on a recipe from Kitchen Runway, which is a fabulous site with great recipes and lovely photos.  I was just happy to see that someone was doing something a little different with oxtail AND shared my love of tacos!

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After the initial browning stage.

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