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     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.

 Bon Appetit-March 1994

 From: Julie Bertholf

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