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
Servings: 12
Ingredients
- 1 1/2 tablespoons McCormick Gourmet™ Organic 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® Sea Salt Grinder
- 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 beef stock
- 3 tablespoons tomato paste
- 2 tablespoons sugar
- 1 ounce semi-sweet baking chocolate, chopped
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
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Sweet & Smoky Pork Tenderloin by Maciek Zurawski @grillin_with_dad
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