Piquillo Peppers Stuffed With Oxtail

Recipe Ingredients

5 lbs	2270g / 80oz	Oxtails
		Water - to cover
1 cup	237ml	Red wine
		Fresh thyme sprigs - to taste
1		Onion - peeled, and
		Cut into large chunks
		Olive oil - as needed
1 cup	110g / 3.9oz	Celery brunois
1 cup	110g / 3.9oz	Carrot brunois
1 teaspoon	5ml	Chopped garlic
2 tablespoons	30ml	Chopped parsley - plus
		Extra for garnish
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Prepared piquillo peppers

Recipe Instructions

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.

This recipe yields ?? servings.

Source:
MELTING POT with Pilar Sanchez - (Show # MP-1A63) - from the TV FOOD NETWORK

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