Excerpted from


by Matt Basile. Photography by Kyla Zanardi.


1 Spanish onion

6 cloves garlic

1 cup unsalted butter, divided

3 cans (198 g each) chipotle peppers in adobo sauce

2 cups Clamato juice, divided

4 large pieces (10 oz./300 g each) oxtail

20 fingerling or small roasting potatoes

2 cups basmati rice

1 tsp. kosher salt


Meat and potatoes

Finely chop the onion and crush the garlic. Lightly cook them in a medium-sized saucepan with 1 tsp. of the butter over high heat for 4 to 5 minutes, or until their aroma fills your nose with garlic butter bliss. Then add the rest of the butter and allow it to melt. Blitz the chipotles in a blender, and add a splash of the Clamato juice so that no chipotle flavor gets left behind. Add the chipotles to the butter pot, and then add the rest of the Clamato juice. Give everything a nice stir and add the oxtail. Cook the oxtail, covered, over low heat for approximately 3 hours. At the 3-hour mark, cut all your potatoes in half lengthwise and sear them in a separate pan over high heat for approximately 2 minutes, or until brown. Once seared, add them to the pot of oxtail, and cook, covered, for another hour.

Give that tail some love

In a large saucepan, pour 4 cups of water and the rice. Add about 1 tsp. of salt and let the water come to a boil over high heat. Give it one good stir, and then turn down the heat to low, cover the pot, and cook for approximately 8 minutes, or until the rice has absorbed the water. Place the rice on a plate, and put the potatoes and oxtail on top. Don’t you dare discard that braising sauce! Pour it over the whole dish for some extra heat and flavour.