INGREDIENTS

INSTRUCTIONS

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
Recipe By     : CHEF DU JOUR JODY ADAMS SHOW #DJ9329
Posted to MC-Recipe Digest V1 #286
Date: Fri, 8 Nov 96 02:28:10 UT
From: "Ed Bauman" <BIRCHCREEK@msn.com>

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