Mmmm more oxtail! To read more about my thoughts and opinions on oxtail, please see the following link.
I made a few tweaks to the following recipe. I cooked the oxtail in a pressure cooker instead of braising it. And, I still had left over zucchini from previous nights so I used that instead of the sugar snap peas. I think it still came out pretty delicious.
Makes 6 servings
- 4 1/2 pounds oxtails
- All purpose flour
- 6 bacon slices, chopped
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 4 teaspoons plus 2 tablespoons chopped fresh rosemary or 1 teaspoon plus 2 teaspoons dried
- 2 cups dry red wine
- 1 28-ounce can Italian tomatoes, drained
- 1 14 1/2-ounce can beef broth
- 3/4 pound 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. NOTE: 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.