4 to 6 servings
PREP TIME
5 minutes
COOKING TIME
45 minutes
TOTAL TIME
1 hour
1 cup uncooked brown rice
4 cups oxtail braising liquid
kosher salt
If you’re not familiar with grits, you want to make sure to follow the rules: Start with a good amount of water, cook ’em slow, and let them simmer. At the end, you can add a tamarind barbecue sauce and you have tamarind barbecue grits. These brown rice grits don’t have to be flavored with tamarind; you can cook them with coconut milk or almond butter, or even throw in a handful of your favorite herbs to give the dish a greener, herbier flavor. At home, I like to sometimes skip the tamarind and throw in a spoonful of peanut butter. This is a very versatile recipe.
Put the rice in a blender or food processor and pulse until the rice is coarsely ground, about ten 5-second pulses.
In a 4-quart saucepan, heat 1 cup water and the braising liquid over medium-high heat and bring to a boil. Slowly add the cracked rice to the boiling liquid, stirring constantly with a wire whisk.
Reduce the heat to low and simmer for 45 minutes, or until soft and creamy. Whisk frequently and taste the grits to ensure they are tender and completely cooked. Season with salt to taste.
Remove from the heat and let the grits rest for 10 minutes before serving.