Braised Oxtail and Grits Paired With Whiskey

Alta Adams, in the West Adams neighborhood of Los Angeles, brings together two of the great culinary traditions of the U.S.: The deep, historically resonant comfort of Southern soul food and the vibrancy and brightness of California cuisine. In doing so, co-owner and executive chef Keith Corbin tells a compelling personal story with every dish he creates.

This oxtail and grits recipe is a perfect example of what drives chef Corbin. “Stew is soul food in its most essential form: Humble ingredients transformed by time and care into something rich, comforting, and layered with flavor,” he explains. “As a chef, I’m drawn to that process. It’s about patience, intuition, and honoring the ingredients. Oxtail stew, in particular, speaks to resilience and resourcefulness; taking a tough, overlooked cut and turning it into something deeply nourishing. As an eater, it’s the kind of dish that sticks with you—not just in your stomach, but in your spirit.”

It’s also wonderfully whisky-friendly. “Oxtail has a deep, gelatinous richness that craves balance,” he notes. “The miso and soy give it umami depth, and the ginger, chile, and cumin bring warmth and spice. That complexity mirrors what you find in a good whisky—smoke, spice, caramel, even a hint of barrel char. A well-matched whisky can cut through the richness of the meat and echo the stew’s layered flavors, making each bite and sip feel intentional and complete. It’s a pairing rooted in warmth, ritual, and savor.”

Braised Oxtails with Grits

Serves 4

3 lbs. oxtails (or 2.5 lbs. beef chuck, cut into large chunks or 2.5 lbs. bone-in beef short ribs)

For the braise:

• 2 Tbsp. vegetable oil Salt and black pepper to taste
• 2 tsp. ground cumin
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 4 garlic cloves, smashed
• 1-inch piece of ginger, sliced
• 2 scallions, chopped
• 1 Tbsp. red miso paste (or white)
• 1 Tbsp. soy sauce
• 1/2 tsp. red pepper flakes
• 2 bay leaves
• 4 cups water

For the grits:

• 4 cups water (or half water, half milk for creaminess)
• 1 cup stone-ground grits Salt to taste
• 2 Tbsp. butter Cheese or cream to finish (optional)

For the gravy:

• 4 Tbsp. butter
• 4 Tbsp. all-purpose flour
• 2 cups reserved oxtail braising liquid (strained), to be taken from pot after oxtails are done cooking
• 1 cup water
• Salt and pepper to taste

Pat the meat dry and season with salt and pepper. In a Dutch oven or heavy pot, heat oil over medium-high heat. Sear meat on all sides until deeply browned. Remove from pot and set aside.

Lower heat to medium. Add cumin, carrots, celery, onion, garlic, ginger, and scallions. Cook 5 to 7 minutes, until softened.

Stir in miso paste, soy sauce, pepper flakes, and bay leaves. Add the meat back in. Pour in water to mostly cover the meat. Bring to a boil, then reduce to a simmer. Cover and braise on low heat, or in a 325° F oven for 2.5 to 3 hours, until meat is tender and pulls apart easily.

Make the grits: Bring water to a boil, then stir in grits and salt. Reduce heat to low and cook 20 to 30 minutes, stirring often, until creamy. Finish with butter (and optional cheese or cream).

Make the gravy: In a saucepan, melt butter and whisk in flour. Cook 2 to 3 minutes until golden. Slowly whisk in strained braising liquid and 1 cup water. Simmer until thickened, about 5 minutes. Season to taste.

Spoon grits into bowls, top with shredded oxtail (or alternative meat), and ladle gravy over top.

COCKTAIL PAIRING: Same Trick

Recipe by lead bartender Madeline McQuillan

• 2 oz. Evan Williams bottled in bond
• 2 Tbsp. demerara syrup
• 4 dashes orange bitters
• 4 dashes Angostura bitters
• 1 flamed orange peel for garnish

Combine ingredients in a mixing glass. Take a wide peel of an orange and heat it up with a match; express the peel into the mixing glass. Hold the extinguished match in the mixing glass and cover with your hand for 5 seconds, allowing the smoke to billow in the glass. Stir 20 times. Strain over a large cube, and garnish with expressed orange peel.

NEAT POUR: Laws Four Grain straight bourbon

“A four-grain bourbon composed of heirloom Colorado corn, barley, wheat, and rye, this is exceptionally smooth, with light aromas of oak and orange blossom on the nose,” explains McQuillan. These are “followed by honey, baking spices, tobacco, and vanilla custard on the palate, making it an excellent choice for a neat pour.”