2 Cups Meyer's Rum
1 Cup Rice wine vinegar
1 Cup Brown sugar
5 Cups Braising liquid from oxtail
1 Ea. Vanilla bean, split and scraped
2 Lbs. Plugra
Salt and pepper to taste
Reduce rum, vinegar and brown sugar to a syrup. Add oxtail liquid and vanilla
bean. Reduce to nape. Mount with plugra. Season to taste.
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