Oxtail Mole
main dishes

Oxtail Mole

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

  • 3h

    Cook Time

  • 17

    Ingredients

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Ingredients

12

Servings

Instructions

  • Preheat oven to 325°F. Mix all seasonings in shallow dish. Coat oxtails with seasoning mixture

  • 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

  • Braise in oven 2 1/2 hours or until oxtails are tender. Transfer oxtails and vegetables to serving platter; keep warm

  • 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)

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