Havana Alma de Cuba @ NYC

Braised Oxtail with Picadillo Red Peppers, Tomato and Red Wine Reduction

The proper preparation of oxtail (the commonly available form being tail of cow rather than ox),  involves prolonged braising or stewing. Although nothing can beat my mother’s version, Alma de Cuba’s variation showcases everything that makes oxtail such a comforting food; tender flesh waiting to be coaxed away from the bone, an aroma so heady as to tempt the staunchest vegetarian, and a beef flavor rich enough to perfume the dreams of the most committed of carnivores.  

Details: 94 Christopher St, New York, NY (+1 212-242-3800‎)