Recipe by glynn117
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.
Top Review by masscjs
This is truely an awesome recipe. I was looking for a reecipe to make for company who love oxtails. This one caught my eye so I made it. WOW, did I get compliments!! They LOVED it. Thanks for posting this. It will be my go to recipe from now on. No need to look farther.
- 4 1⁄2 lbs oxtails
- all-purpose flour
- 6 slices bacon, chopped
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1⁄4 cup tomato paste
- 4 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary, plus
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, divided
- 2 cups dry red wine
- 1 (28 ounce) can Italian tomatoes, drained
- 1 (14 1/2 ounce) can beef broth
- 3⁄4 lb sugar snap pea (I've always skipped this step)
Directions See How It's Made
- 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.