| Chez Henris Cuban-Style Braised Oxtail
8 pounds of Oxtail trimmed of fat, cut
2 cups of finely chopped onions
2 cups of finely chopped carrots
1/2 cup of chopped celery
1/2 cup of red bell pepper, diced
1/2 cup of green bell pepper, diced
3 Cloves garlic, minced
3 teaspoons of ground cumin
1 teaspoon of ground coriander seed
2 Bay leaves
1/4 cup of Capers, rinsed
3 cups of canned tomatoes with their juice
4 cups of beef stock
1/2 cup of chopped fresh cilantro, optional
6 slices of garlic toast |
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Paul OConnell of Chez Henris in Cambridge serves this rustic dish, which is Cuban with a strong Spanish influence. Its piquant with peppers, tomatoes, capers, and spices. Do not be put off by the ingredient list: The dish is easy and uncomplicated to make while full of flavor. Preheat the oven to 450ºF. 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 350ºF. 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. Compliments of Garrys Home Cookin http://www.netrelief.com/cooking Garry Howard - Cambridge, MA garry@netrelief.com Recipe by: Boston Globe - 3/18/98 Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on Mar 21, 1998
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