Oxtail Stew With Tomatoes And Bacon

It is greatly to be feared that there are multitudes in Christendom who verily imagine and sincerely believe that they are among the saved, yet who are total strangers to a work of divine grace in their hearts. It is one thing to have clear intellectual conceptions of God's truth, it is quite another matter to have a personal, real heart acquaintance with it. It is one thing to believe that sin is the awful thing that the Bible says it is, but it is quite another matter to have a holy horror and hatred of it in the soul. It is one thing to know that God requires repentance, it is quite another matter to experimentally mourn and groan over our vileness. It is one thing to believe that Christ is the only Savior for sinners, it is quite another matter to really trust Him from the heart. It is one thing to believe that Christ is the sum of all excellency', it is quite another matter to LOVE HIM above all others. It is one thing to believe that God is the great and holy One, it is quite another matter to truly reverence and fear Him. It is one thing to believe that salvation is of the Lord, it is quite another matter to become an actual partaker of it through His gracious workings.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Main dish, Meats, Soups/stews	6	Servings

INGREDIENTS

4 1/2	lb	Oxtails
		Paprika
		All purpose flour
6		Bacon slices, chopped
2		Onions, chopped
2		Garlic cloves, minced
1/4	c	Tomato paste
4	t	Plus 2 tablespoons chopped
		fresh rosemary OR
1	t	Plus 2 teaspoons dried
		rosemary
2	c	Dry red wine
1		28-oz Italian tomatoes
		drained
1		14 1/2-oz beef broth
3/4	lb	Sugar snap peas

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) ---------------------------------------------- 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