For a robust flavor try our Oxtail which makes for a very hearty soup or stew. It's best when cooked for long lengths of time and works great in crockpots or pressure cookers.
Comes in a 5 lb. pkg with pieces cut 2"-4"
Description: Adapted from "the Bon Appetit Cookbook" by Barbara Fairchild.
Servings: 6 servings
4.5 lbs oxtails
2 tsp. paprika
1/2 tsp. salt, freshly ground pepper
2 Tbsp. flour
2 large onions, chopped
2 cloves garlic, minced
1/4 cup tomato paste
3 Tbsp. chopped fresh rosemary, or 1 tsp. dried rosemary
2 cup dry red wine
1 can (28 oz.) Italian-style tomatoes in juice, drained
3/4 lb. sugar snap peas, drained
1 can (14.5 oz.) low sodium beef broth
Preparation: 1. Sprinkle oxtails with the paprika, salt and pepper to taste; coat with the flour. Cook in large, heavy Dutch Oven on high heat. Add oxtails in batches; cook until brown on all sides, about 10 minutes. Transfer oxtails to a bowl.
Cooking: 2. Add onions and garlic to Dutch oven; reduce heat to medium. Cook until tender, stirring occasionally, about 8 minutes. Stir in tomato paste and 1 tablespoon of the fresh rosemary (1 tsp. of the dried). Add the wine; increase heat to medium-high. Heat to a boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add the tomatoes, breaking them up with the back of a spoon; add broth. Return oxtails with any accumulated juices to pan; heat to a boil. Reduce heat to a simmer; cover. Cook until meat is tender, about 2.5 hours. Uncover and cook until liquid is slightly thickened, about 30 minutes. Cool slightly. Refrigerate uncovered until cold; cover. Refrigerate 8 hours.
Serving: 3. Remove the pan from refrigerator. Skim hardened fat from the top; discard. Heat stew over medium heat, sirring occasionally, until hot. Add sugar snap peas. simmer until peas are just crisp-tender, about 3 minutes. Sprinkle stew with remaining 2 tablespoons of fresh rosemary(do not add dried).
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