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Ingredients
- 4Â 1/2 lb Oxtails
- Â Â Paprika
- Â Â All purpose flour
- 6 x Bacon slices, minced
- 2 lrg Onions, minced
- 2 x Garlic cloves, chopped
- 1/4 c. Tomato paste
- 4 tsp Plus 2 Tbsp. minced fresh rosemary Or possibly
- 1 tsp Plus 2 tsp. dry rosemary
- 2 c. Dry red wine
- 1 can (28-ounce) Italian tomatoes, liquid removed
- 1 can (14 1/2-ounce) beef broth
- 3/4 lb Sugar snap peas
Directions
- Sprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat till fat is rendered, about 5 min. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add in oxtails and cook till brown on all sides, about 10 min. Transfer oxtails to plate.
- Add in onions and garlic to Dutch oven, reduce heat to medium and cook till tender, stirring occasionally, about 8 min. Fold in tomato paste and 4 tsp. rosemary. Add in wine and bring to boil, scraping up any browned bits. Boil till liquid is reduced by half, about 6 min. Add in tomatoes, breaking up with spoon, Add in broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer till tender, about 2 1/2 hrs. Uncover and simmer till liquid is slightly thickened, about 30 min. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally, about 20 min.)
- Add in sugar snap peas to oxtails. Simmer stew uncovered till peas are just crisp-tender, about 2 min. Sprinkle stew with 2 Tbsp. rosemary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 122 | 48% |
| Total Fat 13.53g | 17% |
| Saturated Fat 4.52g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 336mg | 14% |
| Potassium 463mg | 13% |
| Total Carbs 13.91g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.86g | 4% |
| Protein 6.02g | 10% |
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