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

  1 1/2 Tbs McCormick® Gourmet Collection Coriander Seed

  1 1/2 Tbs McCormick® Gourmet Collection Sesame Seed

  1 Tbs McCormick® Gourmet Collection Black Pepper, Coarse Grind

  1 Tbs McCormick® Gourmet Collection Cinnamon, Saigon

  1 Tbs McCormick® Gourmet Collection Sicilian Sea Salt

  2 tsp McCormick® Gourmet Collection Anise Seed

  1 1/2 tsp McCormick® Gourmet Collection Paprika, Smoked

  4 lbs oxtails (about 12 pieces)

  4 Tbs olive oil, divided

  2 cups coarsely chopped carrots

  1 lb pearl onions, peeled or 1/2 pound shallots, peeled and halved

  4 cloves garlic, crushed

  1 cup red wine

  2 1/2 cups reduced sodium beef broth

  3 Tbs tomato paste

  2 Tbs sugar

  1 oz semi-sweet baking chocolate, chopped

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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.