Piquillo Peppers Stuffed with Oxtail


CATEGORIES
Ingredients
  • 5 pounds oxtails
  • Water, to cover
  • 1 cup red wine
  • Fresh thyme sprigs
  • 1 onion, peeled and cut into large chunks
  • Olive oil
  • 1 cup celery brunois
  • 1 cup carrot brunois
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped parsley, plus extra for garnish
  • Salt and pepper
  • 1 can prepared piquillo peppers
Directions

Place the oxtails, wine, thyme and onion into a pot and cover with water. Simmer for about 2 hours, skimming often. Remove the oxtails and, when cool enough to touch, take the meat off the bones and shred. In the meantime, reduce braising liquid to a glace and strain through a fine sieve. Heat olive oil over medium heat and saute the carrots, celery and shredded meat. When the vegetables are tender, add garlic, parsley and season with salt and pepper. Add a little of the strained braising liquid to moisten. Stuff each pepper with a little of the meat mixture. Serve right away with a drizzle of the glace and garnish with parsley.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Piquillo Peppers Stuffed with Raw Tuna Salad

    Recipe courtesy of Bobby Flay