MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chez Henri's Cuban-Style Braised Oxtail
 Categories: Beef, Caribbean, Stews
      Yield: 6 Servings
 
      8 lb Oxtail, trimmed of fat; cut
           -in 2" segments
      2 c  Onions; finely chopped
      2 c  Carrots; finely chopped
    1/2 c  Celery; chopped
    1/2 c  Red bell pepper; diced
    1/2 c  Green bell pepper; diced
      3 cl Garlic; minced
      3 ts Ground cumin
      1 ts Ground coriander seed
      2    Bay leaves
    1/4 c  Capers; rinsed
      3 c  Canned tomatoes with their
           - juice; chopped
      4 c  Beef stock
    1/2 c  Fresh cilantro; chopped,
           - for garnish
      6 sl Garlic toast

  Preheat the oven to 450 F. Put the oxtail in a high-sided roasting
  pan and roast in the oven for 30 minutes, turning it once. Remove
  it from the oven and pour 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 enough water to
  cover. Place in the hot oven for 1 hour. Check every 15 to 20
  minutes and stir with a spoon to break up any crust that forms
  (add water if it seems dry).

  After 1 hour reduce the heat to 350 degrees F and continue cooking
  until the oxtail is done, about 1 hour more. Pull one large piece
  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 cool and chill overnight in a container, covered
  with the sauce. When cold, remove the layer of solidified fat on
  the surface. To serve, slowly reheat the oxtail in the sauce and
  stir in the chopped cilantro. Serve the oxtail in bowls, the sauce
  spooned over it, with garlic toast and sprigs of fresh cilantro.
  
  Recipe by Paul O'Connell of Chez Henri's in Cambridge, MA.

  Source: Boston Globe - 3/18/98
  
  From: Garry Howard
 
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