Title: Oxtail Stew with Tomatoes and Bacon
Categories: Stews, Bacon, Wine, Beef
Yield: 6 Servings
4 1/2 lb Oxtails
Paprika
All purpose flour
6 Bacon slices; chopped
2 lg Onions; chopped
2 tb Fresh rosemary; +4 ts, chopped -OR-
3 ts Dried rosemary
2 c Dry red wine
28 ox Canned Italian tomatoes
2 cl Garlic; minced, drained
1/4 c Tomato paste
14 oz Beef broth
3/4 lb Sugar snap peas
Sprinkle oxtails with paprika, salt and pepper. Coat with flour.
Cook bacon in heavy Dutch oven over medium heat until fat is
rendered, about 5 minutes. Remove bacon, using slotted spoon and
reserve. Increase heat to high. Working in batches, add oxtails
and cook until brown on all sides, about 10 minutes.
Transfer oxtails to plate. Add onions and garlic to Dutch oven,
reduce heat to medium and cook until tender, stirring
occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons
rosemary. Add wine and bring to boil, scraping up any browned
bits. Boil until liquid is reduced by half, about 6 minutes. Add
tomatoes, breaking up with spoon, Add broth. Return oxtails with
any juices and bacon to Dutch oven. Bring to boil. Reduce heat,
cover and simmer until tender, about 2 1/2 hours. Uncover and
simmer until liquid is slightly thickened, about 30 minutes. (Can
be made 1 day ahead. Cover and refrigerate. Rewarm over medium
heat, stirring occasionally, about 20 minutes.) Add sugar snap
peas to oxtails. Simmer stew uncovered until peas are just
crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons
rosemary.
