Braised Oxtails In Cabbage Leaves On Mashed Potatoes
4 pounds oxtails, -- cut 2 inches thick Salt and freshly ground black pepper 2 cups diced onion 1 cup diced carrot 1/2 cup diced peeled celery 6 cloves garlic, coarsely chopped 1 t...
Ingredients
- 4poundoxtails, -- cut 2 inches thick
- 1cupdiced carrot
- 1/2cupdiced peeled celery
- 6clovegarlic, coarsely chopped
- 1tablespoonchopped fresh thyme leaves
- 1tablespoonchopped fresh sage leaves
- 1teaspoonground cumin
- 1teaspoonground coriander
Directions
- 1
4 pounds oxtails, -- cut 2 inches thick Salt and freshly ground black pepper 2 cups diced onion 1 cup diced carrot 1/2 cup diced peeled cele
- 2
Heat a large casserole dish with 1/8-inch oil over medium high heat
- 3
Season the oxtails with salt and pepper and sear on all sides in the casserole
- 4
Transfer the oxtails to a plate and add the onions, carrots, celery and garlic to the pan and cook until they start to caramelize
- 5
Add the herbs and spices, and return the oxtails to the pan
- 6
Add the tomatoes, wine and capers and bring to a boil
- 7
There should be just enough liquid to come halfway up the oxtails
- 8
Add water if necessary