Oxtail Stew With Tomatoes And Bacon Recipes

OXTAIL STEW WITH TOMATOES AND BACON

Steps:

• 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.

OXTAIL BRAISED WITH TOMATO AND CELERY (CODA ALLA VACCINARA)

Steps:

• Preheat oven to 325 degrees. In a deep, heavy casserole or pot that can fit all the oxtails in one layer, combine pancetta, carrot, onion and diced celery and enough oil to cover the bottom of the pan (about 3 tablespoons).
• Place pan over medium heat and cook until pancetta renders its fat, about 15 minutes. Season oxtails on all sides with salt and pepper, add to the casserole and brown well on all sides, turning them only after they've browned. Using tongs, remove oxtails from pan and place in a bowl. Set aside.
• Add the tomato paste to the vegetables in the casserole and cook, stirring, until paste caramelizes, about 2 minutes. Stir in wine and mix. Heat to boiling and cook 3 minutes. Add marjoram, cloves and cinnamon and then tomatoes, squishing them between your fingers as they fall into the pan.
• Return oxtails to pan. Liquid must be as high as one-third of the ingredients. If not, add a little water. Bring the liquid to a boil, cover pan and place in oven. Braise for 1 1/2 hours, turning the oxtails now and then.
• Add the remaining celery, then continue cooking until the meat is tender and falling off the bone, about 30 to 60 minutes longer.
• Remove the pan from the oven and let sit for 15 minutes. Add salt and pepper to taste. Serve on a large platter or in shallow bowls, making sure everyone gets a bit of the pulpy sauce and celery.

OXTAIL STEW WITH TOMATOES AND BACON

Steps:

• 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.