Quoting Michael Loo to Jim Weller <=-

Speaking of which, what's the banker
in Coldwell Banker? Just curions.

The company was started in San Francisco in 1906, right after the
quake, by a Mr. Coldwell and a Mr. Banker.

That's a bunch of liquid for 6 oz of round steak

1 tb Adolph's meat tenderizer

That's a bunch.
misprint someplace. You don't "dip" meat into that much,
you'd drown it.

I suspect that the recipe is actually intended to do a bunch of
steaks.

From: Garry Howard

I think he had something to do with RIME

He was also active on Chile-Heads and one of the early barbecue
mail lists.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chez Henri's Cuban-Style Braised Oxtail
Categories: Beef, Caribbean, Stews
Yield: 6 Servings

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 ts Ground cumin
1 ts Ground coriander seed
2 Bay
1/4 c Capers; rinsed
3 c Canned tomatoes with their
Juice; chopped
4 c Beef stock
1/2 c Chopped fresh cilantro
6 sl Garlic toast

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 pour 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 piece 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.

Recipe by: Boston Globe - 3/18/98

Garry Howard - Cambridge, MA

MMMMM



Cheers

Jim


... Find good meat; this is by far the most difficult step in this recipe.

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