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Ingredientes
- 8 lb Oxtail trimmed of fat, cut in 2" segments
- 2 c. Finely minced onions
- 2 c. Finely minced carrots
- 1/2 c. Minced celery
- 1/2 c. Red bell pepper, diced
- 1/2 c. Green bell pepper, diced
- 3 x Cloves garlic, chopped
- 3 tsp Grnd cumin
- 1 tsp Grnd coriander seed
- 2 x Bay leaves
- 1/4 c. Capers, rinsed
- 3 c. Canned tomatoes with their juice, minced
- 4 c. Beef stock
- 1/2 c. Minced fresh cilantro, for garnish
- 6 slc Garlic toast
Direcciones
- Paul O'Connell of Chez Henri's in Cambridge serves this rustic dish, that is Cuban with a strong Spanish influence. It's piquant with peppers, tomatoes, capers, and spices. Don't 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 min, 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 sufficient water to cover. Place in the warm oven for 1 hour. Check every 15 to 20 min and stir with a spoon to break up any crust which forms (add in water if it seems dry). After 1 hour reduce the heat to 350 degrees and continue cooking till 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 cold and refrigerateovernight in a container, covered with the sauce. When cool, remove the layer of solidified fat on the surface. To serve, slowly reheat the oxtail in the sauce and stir in the minced cilantro. Serve the oxtail in bowls, the sauce spooned over it, with garlic toast and sprigs of fresh cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 6 servings | |
| Calories 81 | |
| Calories from Fat 9 | 11% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 901mg | 38% |
| Potassium 598mg | 17% |
| Total Carbs 15.68g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.57g | 5% |
| Protein 4.35g | 7% |
