OXTAIL STEW WITH TOMATOES AND BACON
I have made this stew about 5 times. It's my favorite oxtail stew recipe. My husband and I love the sauce with pasta! I found this recipe on Epicurious.
Provided by Grace Lynn
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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