Oxtail Stew with Tomatoes and Bacon

Recipe by Grace Lynn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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