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Braised Oxtails In Cabbage Leaves On Mashed Potatoes Recipe

Braised Oxtails In Cabbage Leaves On Mashed Potatoes recipe and other italian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Braised Oxtails In Cabbage Leaves On Mashed Potatoes recipe  PDF



4 pounds o tails, 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 o tails with salt and pepper and sear on all sides in the casserole. Transfer the o tails 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 o tails 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 o tails. 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 o tails are done when the meat is falling off the bones. When cool enough to handle, strip the meat off the bones. Discard e cess fat and grizzle. Chop the meat. Strain 1 cup vegetables out of the sauce and mi the vegetables with the meat. Add the crumbs, cheese and parsley and mi 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

Braised Oxtails In Cabbage Leaves On Mashed Potatoes recipe and other italian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
499 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Braised Oxtails In Cabbage Leaves On Mashed Potatoes recipe  PDF   Italian recipes RSS   New

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