Title: Oxtail stew with tomatoes & bacon
 Categories: Main dish, Stews, Meats
      Yield: 6 Servings
 
  4 1/2 lb Oxtails
           Paprika
           All purpose flour
      6    Bacon slices, chopped
      2 lg Onions, chopped
      2    Garlic cloves, minced
    1/4 c  Tomato paste
      4 ts Plus 2 tablespoons chopped
           -fresh rosemary OR
      1 ts Plus 2 teaspoons dried
           -rosemary
      2 c  Dry red wine
      1 cn (28-oz) Italian tomatoes,
           -drained
      1 cn (14 1/2-oz) beef broth
    3/4 lb 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 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.