Oxtail Stew with Tomato and Bacon


Oxtail Stew with Tomato and Bacon

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.

Recipe:

Oxtail Stew with Tomatoes and Bacon

Bon Appétit | March 1994

Makes 6 servings

Braising brings out the best in oxtails, the star of this long-simmered stew. It is garnished with bright green sugar snap peas for a contemporary touch.

Ingredients

  • 4 1/2 pounds oxtails
  • Paprika
  • 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

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. 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.

Read More http://www.epicurious.com/recipes/food/views/Oxtail-Stew-with-Tomatoes-and-Bacon-1503#ixzz11cOd5PBx

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