Servings:Makes 12 servings.
Preparation Time:30 minutes
Cook Time:30 minutes
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.
Ingredients

Blaised Oxtail Mole
McCormick Gourmet
Directions

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.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.