Recipe - Oxtail Ragu With Parsley Pinci

4 One half pound Oxtails
Paprika
All purpose flour
6 Bacon slices, chopped
2 lg Onions, chopped
2 Garlic cloves, minced
One fourth cup Tomato paste
4 teaspoon Plus 2 tablespoons chopped
fresh rosemary OR
1 teaspoon Plus 2 teaspoons dried
rosemary
2 cup Dry red wine
1 cn (28oz) Italian tomatoes,
drained
1 cn (14 1/2oz) beef broth
Three fourths pound Sugar snap peas

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 One half 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 crisptender, about 2 minutes. Sprinkle
stew with 2 tablespoons rosemary. Bon AppetitMarch 1994

Posted to MMRecipes Digest by Helmutu.Petra.Holzapfel@tonline.de (Petra
Holzapfel) on Oct 13, 1999