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Associate.com - Share Your Recipe!

Recipe Name: Chez Henri's Cuban-style Braised Oxtail Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
8 Pound(s) Oxtail trimmed of fat, cut
in 2" segments
2 Cup(s) Finely chopped onions
2 Cup(s) Finely chopped carrots
1/2 Cup(s) Chopped celery
1/2 Cup(s) Red bell pepper, diced
1/2 Cup(s) Green bell pepper, diced
3 Cloves garlic, minced
3 Teaspoon(s) Ground cumin
1 Teaspoon(s) Ground coriander seed
2 Bay leaves
1/4 Cup(s) Capers, rinsed
3 Cup(s) Canned tomatoes with their
juice chopped
4 Cup(s) Beef stock
1/2 Cup(s) Chopped fresh cilantro, for
Garnish
6 Garlic toast
Directions:
Paul O'Connell of Chez Henri's in Cambridge serves this rustic dish,
which is Cuban with a strong Spanish influence. It's 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 450 degrees. 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 ppour 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 350 degrees and continue
cooking until the oxtail is done, about 1 hour more. Pull one large
ppiece 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 Garry's 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2451
Calories From Fat: 794
Total Fat: 88.2g
Cholesterol: 100.8mg
Sodium: 40566.9mg
Potassium: 3271.6mg
Carbohydrates: 314.8g
Fiber: 8.8g
Sugar: 9.2g
Protein: 96.7g


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