Blaised Oxtail Mole
Preparation Time: 30 minutes
Cook Time: 30 minutes
Makes 12 servings.
Chef Richard Blais braised oxtails turns into a mole with the addition of McCormick® Gourmet Collection Saigon Cinnamon, unsweetened chocolate and a touch of sugar.
1 1/2 Tbs McCormick® Gourmet Collection Coriander Seed
1 1/2 Tbs McCormick® Gourmet Collection Sesame Seed
1 Tbs McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 Tbs McCormick® Gourmet Collection Cinnamon, Saigon
1 Tbs McCormick® Gourmet Collection Sicilian Sea Salt
2 tsp McCormick® Gourmet Collection Anise Seed
1 1/2 tsp McCormick® Gourmet Collection Paprika, Smoked
4 lbs oxtails (about 12 pieces)
4 Tbs olive oil, divided
2 cups coarsely chopped carrots
1 lb pearl onions, peeled or 1/2 pound shallots, peeled and halved
4 cloves garlic, crushed
1 cup red wine
2 1/2 cups reduced sodium beef broth
3 Tbs tomato paste
2 Tbs sugar
1 oz semi-sweet baking chocolate, chopped
Preheat oven to 325°F. Mix all seasonings in shallow dish. Coat oxtails with seasoning mixture.
Heat 2 tablespoons of the oil in 5-quart Dutch oven on medium-high heat. Add half of the oxtails; cook on all sides until browned. Remove oxtails. Repeat with remaining 2 tablespoons oil and oxtails. Add carrots to pan; cook and stir on medium heat 3 to 4 minutes or until golden brown. Add pearl onions and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add wine; stir to loosen browned bits in bottom of pan. Stir in beef broth and tomato paste. Bring to boil. Return oxtails to pan. Cover.
Braise in oven 2 1/2 hours or until oxtails are tender. Transfer oxtails and vegetables to serving platter; keep warm.
Stir sugar into pan. Simmer 5 minutes or until sauce is slightly thickened. Remove from heat. Add chocolate; stir until chocolate is melted. Skim fat from liquid. Spoon sauce over oxtails and vegetables.