Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Chez Henri's cuban-style braised oxtail




Source of Recipe


Paul O'Connell of Chez Henri's in Cambridge


List of Ingredients




8 pounds oxtail cut into 2-inch segments and well trimmed of fat

2 cups finely chopped onions

2 cups finely chopped carrots

1/2 cup chopped celery

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

2 to 3 garlic cloves, minced

3 teaspoon ground cumin

1 teaspoon ground coriander seed

2 bay leaves

1/4 cup capers, rinsed

3 cups chopped canned tomatoes with their juice

4 cups beef stock

1/2 cup chopped fresh cilantro (coriander) leaves plus sprigs for garnish

6 slices garlic toast

Recipe



Preheat the oven to 450 degrees. Put the oxtail in a high-sided roasting pan and roast in the oven for 30 minutes, turning it once. Remove it from the oven and pour off the rendered fat.

Distribute all the vegetables and spices -- including the cumin, coriander seed, bay leaves, and capers -- around the oxtail. Pour the tomatoes and beef stock over the oxtail with enough water to cover. Place in the hot oven for 1 hour. Check every 15 to 20 minutes and stir with a spoon to break up any crust that forms (add water if it seems dry). After 1 hour reduce the heat to 350 degrees and continue cooking until the oxtail is done, about 1 hour more. Pull one large piece of oxtail to check for doneness: The meat should fall from the bone. Remove the oxtail from the sauce and skim off as much fat as you can.

Let the oxtail cool and chill overnight in a container, covered with the sauce. When cold, remove the layer of solidified fat on the surface. To serve, slowly reheat the oxtail in the sauce and stir in the chopped cilantro. Serve the oxtail in bowls, the sauce spooned over it, with garlic toast and sprigs of fresh cilantro.

Serves 6.