Oxtail Stew with Tomatoes and Bacon
Description
This rich and flavorful oxtail stew is a cherished recipe that I’ve perfected over several attempts, making it a staple in our household. My husband and I absolutely adore the savory sauce, especially when paired with pasta. I discovered this delightful recipe on Epicurious, and it has since become a favorite for its warmth and heartiness.
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 1/2 lb | Oxtails |
| Salt | |
| Pepper | |
| 6 tbsp | Paprika |
| 1/2 cup | All-purpose flour |
| 6 strips | Bacon |
| 2 | Onions, diced |
| 2 | Garlic cloves, minced |
| 2 tbsp | Tomato paste |
| 1/4 cup | Fresh rosemary, chopped |
| 4 tsp | Dried rosemary |
| 1 cup | Dry red wine |
| 28 oz | Canned Italian tomatoes |
| 4 cups | Beef broth |
| 1 cup | Sugar snap peas |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 259.4 |
| Total Fat | 11.5 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 16.1 mg |
| Sodium | 818.3 mg |
| Total Carbohydrates | 19.5 g |
| Dietary Fiber | 4.8 g |
| Sugars | 8.3 g |
| Protein | 7.8 g |
Instructions
- Begin by sprinkling the oxtails generously with paprika, salt, and pepper, ensuring they are evenly coated for a robust flavor.
- Next, coat the seasoned oxtails with all-purpose flour, shaking off any excess to create a light dusting that will help thicken the stew later on.
- In a heavy Dutch oven, cook the bacon over medium heat until the fat is fully rendered and the bacon is crispy, approximately 5 minutes. Once done, remove the bacon using a slotted spoon and set it aside to reserve for later.
- Increase the heat to high, and working in batches, add the floured oxtails to the hot pot. Brown them on all sides for about 10 minutes, which will add depth of flavor to the stew.
- Once browned, transfer the oxtails to a plate and set aside. Lower the heat to medium and add the diced onions and minced garlic to the Dutch oven, cooking until tender, stirring occasionally for about 8 minutes.
- Stir in the tomato paste along with 4 teaspoons of the chopped fresh rosemary, mixing well to combine.
- Pour in the dry red wine, bringing it to a boil while scraping up any browned bits from the bottom of the pot for added flavor. Allow the mixture to boil until it reduces by half, about 6 minutes.
- Add the canned Italian tomatoes, breaking them up with a spoon, and then pour in the beef broth to create a luscious base for your stew.
- Return the oxtails along with any accumulated juices and the reserved bacon back into the Dutch oven. Bring the mixture to a boil once more.
- Reduce the heat, cover the pot, and let it simmer until the oxtails are tender, which should take about 2 1/2 hours.
- After this initial simmering period, uncover the pot and let the stew simmer for an additional 30 minutes, allowing the liquid to thicken slightly and intensify in flavor.
- If you wish, this stew can be made a day ahead. Simply cover and refrigerate after cooling, then rewarm over medium heat, stirring occasionally for about 20 minutes when ready to serve.
- Just before serving, add the sugar snap peas to the stew and simmer uncovered until they are crisp-tender, which will take about 2 minutes.
- Finally, sprinkle the remaining 2 tablespoons of chopped fresh rosemary over the stew before serving, adding a fragrant touch that enhances the overall experience.
Enjoy this delightful oxtail stew with your favorite pasta, soaking up the rich flavors that come together beautifully in every bite!
