Braised Oxtails In Cabbage Leaves On Mashed Potatoes

* Exported from MasterCook II *

BRAISED OXTAILS IN CABBAGE LEAVES ON MASHED POTATOES

Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9329
Serving Size : 0 Preparation Time :0:00
Categories : TVFN

Amount Measure Ingredient -- Preparation Method
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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 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
3 bay leaves
2 cups canned plum tomatoes with their juices
2 cups red wine
2 tablespoons capers -- , rinsed and dried
8 large cabbage leaves, -- blanched in salted w
1/2 cup bread crumbs
1/4 cup Parmesan cheese
2 tablespoons chopped parsley
4 Italian -- parsley sprigs
4 Pepperoncini, -- thinly sliced and se

Preheat oven to 325 degrees. Heat a large casserole dish with 1/8-inch oil
over medium high heat. Season the oxtails with salt
and pepper and sear on all sides in the casserole. Transfer the oxtails to a
plate and add the
onions, carrots, celery and garlic to the pan and cook until they start to
caramelize. Add the herbs
and spices, and return the oxtails to the pan. Add the tomatoes, wine and
capers and bring to a
boil. There should be just enough liquid to come halfway up the oxtails. Add
water if necessary.
Cover with a piece of foil and then with a lid and braise in the oven 4 hours.
Add more water
during the braising if the juices reduce too much. The oxtails are done when
the meat is falling
off the bones. When cool enough to handle, strip the meat off the bones.
Discard excess fat and
grizzle. Chop the meat. Strain 1 cup vegetables out of the sauce and mix the
vegetables with the
meat. Add the crumbs, cheese and parsley and mix well. Season with salt and
pepper. Remove the tough part of the stems in the cabbage leaves. Season
leaves with salt and pepper.
Distribute the stuffing evenly among the leaves. Roll up the leaves into a
sausage shape,
completely enclosing the stuffing. Arrange the cabbage leaves in a gratin that
holds them snugly. Pour the juices, thinned with
water if necessary, around the rolls. Sprinkle with Parmesan cheese. Bake at
375 degrees 30
minutes or until heated through and golden on top. Serve on mashed potatoes
garnished with parsley sprigs and sliced Pepperoncini. Yield: 4 servings

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