1 1/2 tablespoons McCormick® Gourmet Collection Coriander Seed, crushed
1 1/2 tablespoons McCormick® Gourmet Collection Sesame Seed
1 tablespoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 tablespoon McCormick® Gourmet Collection Cinnamon, Saigon
1 tablespoon McCormick® Gourmet Collection Sicilian Sea Salt
2 teaspoons McCormick® Gourmet Collection Anise Seed, crushed
1 1/2 teaspoons McCormick® Gourmet Collection Paprika, Smoked
4 pounds oxtails (about 12 pieces)
4 tablespoons olive oil, divided
2 cups coarsely chopped carrots
1 pound pearl onions, peeled or 1/2 pound shallots, peeled and halved
4 cloves garlic, crushed
1 cup red wine
2 1/2 cups Kitchen Basics® Original Beef Stock
3 tablespoons tomato paste
2 tablespoons sugar
1 ounce semi-sweet baking chocolate, chopped
1. Preheat oven to 325°F. Mix all seasonings in shallow dish. Coat oxtails with seasoning mixture.
2. 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 stock and tomato paste. Bring to boil. Return oxtails to pan. Cover.
3. Braise in oven 2 1/2 hours or until oxtails are tender. Transfer oxtails and vegetables to serving platter; keep warm.
4. 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.
Test Kitchen Tip: Prepare as directed, using 4 pounds boneless beef short ribs, cut into serving-size pieces.
This recipe was created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.