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
3hr
COOK TIME
17
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 12 Servings

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.

Entrees

Salad and Dressings

Side Dishes