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Ingredientes
- 4 lb Oxtails,, cut 2 inches thick Salt and freshly grnd black pepper
- 2 c. Diced onion
- 1 c. Diced carrot
- 1/2 c. Diced peeled celery
- 6 x Cloves garlic, coarsely minced
- 1 Tbsp. Minced fresh thyme leaves
- 1 Tbsp. Minced fresh sage leaves
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander
- 3 x Bay leaves
- 2 c. Canned plum tomatoes with their juices
- 2 c. Red wine
- 2 Tbsp. Capers, , rinsed and dry
- 8 lrg cabbage leaves,, blanched in salted w
- 1/2 c. Bread crumbs
- 1/4 c. Parmesan cheese
- 2 Tbsp. Minced parsley
- 4 x Italian, parsley sprigs
- 4 x Pepperoncini,, thinly sliced and se
Direcciones
- Preheat oven to 325 degrees. Heat a large casserole dish with 1/8-inch oil over medium high heat. Season the oxtails with salt and pepper and sear on all sides in the casserole. Transfer the oxtails to a plate and add in the onions, carrots, celery and garlic to the pan and cook till they start to caramelize. Add in the herbs and spices, and return the oxtails to the pan.
- Add in the tomatoes, wine and capers and bring to a boil. There should be just sufficient liquid to come halfway up the oxtails. Add in water if necessary. Cover with a piece of foil and then with a lid and braise in the oven 4 hrs.
- Add in more water during the braising if the juices reduce too much. The oxtails are done when the meat is falling off the bones. When cold sufficient to handle, strip the meat off the bones. Throw away excess fat and grizzle.
- Chop the meat. Strain 1 c. vegetables out of the sauce and mix the vegetables with the meat. Add in the crumbs, cheese and parsley and mix well.
- Season with salt and pepper. Remove the tough part of the stems in the cabbage leaves. Season leaves with salt and pepper. Distribute the stuffing proportionately among the leaves. Roll up the leaves into a sausage shape, completely enclosing the stuffing. Arrange the cabbage leaves in a gratin which holds them snugly. Pour the juices, thinned with water if necessary, around the rolls. Sprinkle with Parmesan cheese. Bake at 375 degrees 30 min or possibly till heated through and golden brown on top.
- Serve on mashed potatoes garnished with parsley sprigs and sliced Pepperoncini.
- Yield: 4 servings
