Yield: 6 servings
|5 pounds||Oxtails; cut 1 1/2\" pieces|
|6 tablespoons||Extra-virgin olive oil|
|6 \N||Garlic cloves; thinly sliced|
|2 larges||Spanish onions; cut 1/2\" thk slices|
|10 \N||Dried apricots|
|1 teaspoon||Coriander seeds|
|1 tablespoon||Sweet paprika|
|1 pounds||Tomatoes; peeled, seeded,|
|\N \N||And roughly chopped|
|1 \N||Carrot; cut 1/2\" coins|
|1 \N||Bottle Dry red wine|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
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@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.