Pomegranate Glazed Oxtail Recipe

Cooking Instructions

1. 1

   Prepare the Oxtail

   Season the oxtail pieces with salt and black pepper. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the oxtail and brown on all sides, about 8-10 minutes. Remove the oxtail and set aside.

2. 2

   Make the Glaze

   In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped shallots until translucent. Add the pomegranate juice and cinnamon stick, bringing it to a simmer. Return the oxtail to the pot, cover, and let it simmer for about 2 hours, until the meat is tender and the sauce is thickened.

3. 3

   Cook Koshari Rice

   In a separate pot, cook the koshari rice according to package instructions. Fluff and set aside.

4. 4

   Toast Pine Nuts

   In a small dry skillet, toast the pine nuts over medium heat until golden brown, stirring frequently to avoid burning.

5. 5

   Serve

   To serve, place a portion of koshari rice on a plate, top with the pomegranate-glazed oxtail, and garnish with toasted pine nuts and fresh herbs.