INGREDIENTS

INSTRUCTIONS

1994    
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. Bon Appetit-March
Posted to MM-Recipes Digest  by Helmutu.Petra.Holzapfel@t-online.de
(Petra Holzapfel) on Oct 13, 1999

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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 162
Total Fat: 18g
Cholesterol: 25.8mg
Sodium: 775.9mg
Potassium: 412mg
Carbohydrates: 47.5g
Fiber: 2.8g
Sugar: 3.6g
Protein: 12g