Oxtail Picadillo - Andrew Zimmern

Ingredients

• 5 pounds oxtails
• 2 quarts fresh beef stock
• 1 tablespoon olive oil
• 2 carrots diced
• 6 ounces mushrooms, diced
• 3 celery ribs, diced
• 1 cup tomato puree
• 1 bottle (12 ounces) dark beer
• 2 onions, diced
• 4 garlic cloves, halved
• Bouquet sachet of parsley, 3 long slices of fresh ginger and 3 whole dried arbol chiles
• 1 pound pulled oxtail meat, discard the bones and cartilage
• 2 tablespoons olive oil
• 2 tablespoons capers
• 1/4 cup raisins or currants
• 1/4 cup toasted sliced almonds
• 1 Poblano chile, seeded and minced
• 1 tablespoon ground cumin
• 3 tablespoons ancho chile powder
• 2 cloves minced garlic
• 1/2 cup minced onions
• 1 cup fresh diced tomatoes
• 2 tablespoons minced chipotles in adobo
• 1 tablespoon lime juice
• 1 cup oxtail stock (the reserved liquid the tails were cooked in)
• Lime wedges and cilantro, for serving