Enjoy This Recipe Courtesy of Chef Les Kincaid
4 pounds oxtails, trimmed of fat and cut into 2-inch pieces
Kosher salt and pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
3 slices bacon cut into small pieces
1 onion, thinly sliced
1 clove garlic, crushed
1 carrot, peeled and diced
1 sprig fresh thyme
1 whole bay leaf
1/2 cup red wine
1/2 cup tomato paste, diluted with 1 cup water
4 cups chicken stock
1 cup peas, fresh or frozen
1/2 cup chopped fresh Italian parsley
Season the oxtail with salt and pepper. Dust the pieces of meat on both sides with the flour. In a heavy-bottomed pot over medium-high heat, sauté the meat in the olive oil, browning it well all over, approximately 2 to 3 minutes.
Remove the meat from the pot, then add the bacon to the oil and cook for 3 minutes, stirring frequently. Add the onion and garlic and sauté until soft. Add the carrot, thyme, bay leaf and wine. Cook until the wine evaporates. Add the diluted tomato paste, chicken stock and the browned oxtail and bring to a boil. Lower the heat, cover and simmer for 1 hour or until the meat are tender. If it becomes too dry, add a little water.
After 1 hour, uncover, add the peas and parsley, cook for 5 more minutes. Remove to warm plates, spoon the sauce from the pan on top, and serve with rice, pasta or polenta on the side.
Yield: 4 servings as a main course