Dave's Eats

• 2 2 whole dried New Mexico chile or whole dried costeño chile or whole dried choricero chile, seeds and stem removed
• 2 2 whole dried ancho chile or whole dried pasilla chile, seeds and stem removed
• 2 2 whole dried chile negro, seeds and stem removed
• 2 L 2 L chicken stock (low-sodium), divided

• 2 2 whole dried New Mexico chile or whole dried costeño chile or whole dried choricero chile, seeds and stem removed
• 2 2 whole dried ancho chile or whole dried pasilla chile, seeds and stem removed
• 2 2 whole dried chile negro, seeds and stem removed
• 2 L 2 L chicken stock (low-sodium), divided

Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C). Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.

• ¹⁄₃ cup, 2 tsp ¹⁄₃ cup, 2 tsp (79 g) vegetable oil or canola oil, divided
• 2 lbs 2 lbs (910 g) beef oxtails
• 2 2 kosher salt
• black pepper, freshly ground

• ¹⁄₃ cup, 2 tsp ¹⁄₃ cup, 2 tsp (79 g) vegetable oil or canola oil, divided
• 2 lbs 2 lbs (910 g) beef oxtails
• 2 2 kosher salt
• black pepper, freshly ground

Meanwhile, heat oil in now-empty Dutch oven over high heat until shimmering. Season oxtails all over with salt and pepper, and cook, turning occasionally, until well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium.

• 1 1 onion, finely sliced
• 12 cloves 12 cloves garlic, smashed
• 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (8 g) ground cumin
• 1 tsp 1 tsp (2 g) ground cloves
• 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (4 g) dried oregano
• 8 8 chipotle chiles packed in adobo, roughly chopped
• ¹⁄₂ cup ¹⁄₂ cup (120 g) apple cider vinegar
• ¹⁄₄ cup ¹⁄₄ cup (61 g) adobo sauce

• 1 1 onion, finely sliced
• 12 cloves 12 cloves garlic, smashed
• 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (8 g) ground cumin
• 1 tsp 1 tsp (2 g) ground cloves
• 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (4 g) dried oregano
• 8 8 chipotle chiles packed in adobo, roughly chopped
• ¹⁄₂ cup ¹⁄₂ cup (120 g) apple cider vinegar
• ¹⁄₄ cup ¹⁄₄ cup (61 g) adobo sauce

Add remaining oil and heat until shimmering. Add onion and garlic and cook, stirring frequently, until deep brown and onion is just starting to char on the edges, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add chipotle chiles, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.

• 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (22 g) fish sauce

• 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (22 g) fish sauce

Add soaked chiles and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Purée until smooth, about 1 minute. Set aside.

• 8 lbs 8 lbs (3.6 kg) whole chuck-eye roast or boneless shortribs
• 4 4 bay leaves

• 8 lbs 8 lbs (3.6 kg) whole chuck-eye roast or boneless shortribs
• 4 4 bay leaves

Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then 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 (meat from oxtails can be eaten if desired). Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.