Miami. Tasted like it was braised in a tomato base sauce that gave
nice flavor to the meat. The meat tastes about the same as a braised
short rib but less fat. On the side was beans mixed with cornmeal
which I now like better than beans and rice. Not pictured are several
rum punches used to wash everything down.
Ox tail, or rabo encendido (flaming tail, literal translation), takes about 2 or 3 hours to make. But totally worth it, the meat is super tender, and you're absolutely right the sauce is tomato based.
ReplyDeletethe side looks like something that came out of a tail, but I'll take your word for it. what consistency does it have? Is that methane bubbling up?
ReplyDeleteIt was very fresh, they actually walked a cow through and had it contribute to the bowl right there in front of the table. So organic...
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