Chez Henri’s Cuban-style Braised Oxtail

The Sabbath itself is not eternal, but was a sign of the Mosaic covenant. Exodus 31:13-17 designates the day as a “sign between Me and you throughout your generations.” As such, it is given to a specific people for a specific time to remind them of a specific covenant – the Mosaic one. When that covenant is replaced with a new one, the sign that pointed to it – the Sabbath – no longer applies. True, the “sign” is said to be “forever,” but…“forever” does not necessarily mean “eternal,” but forever until fulfilled. For example, various other elements of the Mosaic law were spoken of as permanent – including the administration of the tabernacle, animals sacrifices, and the priesthood. All these were fulfilled in Christ.

Scott Klusendorf

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Cuban	Beef, Cuban	6	Servings

INGREDIENTS

8	lb	Oxtail trimmed of fat, cut
		in 2" segments
2	c	Finely chopped onions
2	c	Finely chopped carrots
1/2	c	Chopped celery
1/2	c	Red bell pepper, diced
1/2	c	Green bell pepper, diced
3		Cloves garlic, minced
3	t	Ground cumin
1	t	Ground coriander seed
2		Bay leaves
1/4	c	Capers, rinsed
3	c	Canned tomatoes with their
		juice chopped
4	c	Beef stock
1/2	c	Chopped fresh cilantro, for
		garnish
6		Garlic toast

INSTRUCTIONS

Paul O'Connell of Chez Henri's in Cambridge serves this rustic dish,
which is Cuban with a strong Spanish influence. It's piquant with
peppers, tomatoes, capers, and spices. Do not be put off by the
ingredient list: The dish is easy and uncomplicated to make while  full
of flavor.  Preheat the oven to 450 degrees. Put the oxtail in a
high-sided  roasting pan and roast in the oven for 30 minutes, turning
it once.  Remove it from the oven and ppour off the rendered fat.
Distribute all the vegetables and spices - including the cumin,
coriander seed, bay leaves, and capers - around the oxtail. Pour the
tomatoes and beef stock over the oxtail with enough water to cover.
Place in the hot oven for 1 hour. Check every 15 to 20 minutes and
stir with a spoon to break up any crust that forms (add water if it
seems dry). After 1 hour reduce the heat to 350 degrees and continue
cooking until the oxtail is done, about 1 hour more. Pull one large
ppiece of oxtail to check for doneness: The meat should fall from the
bone. Remove the oxtail from the sauce and skim off as much fat as  you
can.  Let the oxtail cool and chill overnight in a container, covered
with  the sauce. When cold, remove the layer of solidified fat on the
surface. To serve, slowly reheat the oxtail in the sauce and stir in
the chopped cilantro. Serve the oxtail in bowls, the sauce spooned
over it, with garlic toast and sprigs of fresh cilantro.  Compliments
of Garry's Home Cookin' http://www.netrelief.com/cooking  Garry Howard
- Cambridge, MA garry@netrelief.com  Recipe by: Boston Globe - 3/18/98
Posted to MC-Recipe Digest by "Garry Howard" <garry@netrelief.com> on
Mar 21, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2451 Calories From Fat: 794 Total Fat: 88.2g Cholesterol: 100.8mg Sodium: 40566.9mg Potassium: 3271.6mg Carbohydrates: 314.8g Fiber: 8.8g Sugar: 9.2g Protein: 96.7g