Rum Glaze

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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