Oxtail stew alla cordobesa

6 servings

Ingredients

QuantityIngredient
5poundsOxtails; cut 1 1/2\" pieces
6tablespoonsExtra-virgin olive oil
6Garlic cloves; thinly sliced
2largesSpanish onions; cut 1/2\" thk slices
10Dried apricots
1tablespoonRaisins
1teaspoonCoriander seeds
1tablespoonSweet paprika
1poundsTomatoes; peeled, seeded,
And roughly chopped
1Carrot; cut 1/2\" coins
1Bottle Dry red wine
Salt; to taste
Freshly-ground black pepper; to taste

Directions

Place oxtail pieces in a large soup pot, cover with water and bring to a boil. Lower heat and simmer 1½ hours. Allow to cool, trim off large pieces of fat and set aside broth. In another large soup pot, heat oil until smoking and add garlic, onions, apricots, raisins, coriander seeds and paprika and cook until softened and golden brown. Add tomatoes, carrots and red wine and bring to a boil. Season cooked oxtails with salt and pepper and place in pot with wine mixture. Return to boil, lower heat and simmer 1 ¼ hours, adding retained broth, if necessary, to keep liquid over level of meat. Turn heat to medium-high and reduce liquid by half, about 10 to 15 minutes. Check for seasoning and serve. This recipe yields 6 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B09 broadcast 06-04-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

06-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.