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Oxtail Stew with Tomatoes and Bacon
4 1/2 lb Oxtails
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.