Title: Oxtail Stew Alla Cordobesa
Categories: Med02
Yield: 6 servings

5 lb Oxtails; cut 1 1/2" pieces
6 tb Extra-virgin olive oil
6 Garlic cloves; thinly sliced
2 lg Spanish onions; cut 1/2" thk
-slices
10 Dried apricots
1 tb Raisins
1 ts Coriander seeds
1 tb Sweet paprika
1 lb Tomatoes; peeled, seeded,
And roughly chopped
1 Carrot; cut 1/2" coins
1 Bottle Dry red wine
Salt; to taste
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 1 1/2 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 1/4 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 - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

06-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.