main dishes

Oxtail Mole

Name: Oxtail Mole
Prep time: 30 min
Cook time: 3 h
Yield: 12
Cuisine: Mexican,
Ingredients: 1 1/2 tbsps McCormick Gourmet™ Organic Coriander Seed crushed; 1 1/2 tbsps McCormick Gourmet™ Organic Sesame Seed; 1 tbsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground; 1 tbsp McCormick Gourmet™ Organic Cinnamon, Ground Saigon; 1 tbsp McCormick Gourmet™ Sicilian Sea Salt; 2 tsps McCormick Gourmet™ Organic Anise Seed crushed; 1 1/2 tsps McCormick Gourmet™ Organic Paprika, Smoked; 4 pounds oxtails about 12 pieces; 4 tbsps olive oil divided; 2 cups coarsely chopped carrots; 1 pound pearl onions peeled; 4 cloves garlic crushed; 1 cup red wine; 2 1/2 cups Kitchen Basics® Original Beef Stock; 3 tbsps tomato paste; 2 tbsps sugar; 1 oz semi-sweet baking chocolate chopped

Chef Richard Blais braised oxtails turns into a mole with the addition of Saigon Cinnamon, unsweetened chocolate and a touch of sugar.

30m

PREP TIME

3hr

COOK TIME

17

INGREDIENTS

Ingredients
Instructions
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Ingredients 12 Servings

1 1/2 tablespoons McCormick Gourmet™ Coriander Seed, crushed
1 1/2 tablespoons McCormick Gourmet™ Organic Sesame Seed
1 tablespoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
1 tablespoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
1 tablespoon McCormick Gourmet™ Sicilian Sea Salt
2 teaspoons McCormick Gourmet™ Organic Anise Seed, crushed
1 1/2 teaspoons McCormick Gourmet™ Organic Smoked Paprika
4 pounds oxtails, about 12 pieces
4 tablespoons olive oil, divided
2 cups coarsely chopped carrots
1 pound pearl onions, peeled
4 cloves garlic, crushed
1 cup red wine
2 1/2 cups Kitchen Basics® All Natural Original Beef Stock
3 tablespoons tomato paste
2 tablespoons sugar
1 ounce semi-sweet baking chocolate, chopped

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 325°F. Mix all seasonings in shallow dish. Coat oxtails with seasoning mixture
2 Heat 2 tablespoons of the oil in 5-quart Dutch oven on medium-high heat. Add half of the oxtails; cook on all sides until browned. Remove oxtails. Repeat with remaining 2 tablespoons oil and oxtails. Add carrots to pan; cook and stir on medium heat 3 to 4 minutes or until golden brown. Add pearl onions and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add wine; stir to loosen browned bits in bottom of pan. Stir in beef stock and tomato paste. Bring to boil. Return oxtails to pan. Cover
3 Braise in oven 2 1/2 hours or until oxtails are tender. Transfer oxtails and vegetables to serving platter; keep warm
4 Stir sugar into pan. Simmer 5 minutes or until sauce is slightly thickened. Remove from heat. Add chocolate; stir until chocolate is melted. Skim fat from liquid. Spoon sauce over oxtails and vegetables