Piquillo Peppers Stuffed with Oxtail

1. 1

   Place the oxtails, wine, thyme and onion into a pot and cover with water.

2. 2

   Simmer for about 2 hours, skimming often.

3. 3

   Remove the oxtails and, when cool enough to touch, take the meat off the bones and shred.

4. 4

   In the meantime, reduce braising liquid to a glace and strain through a fine sieve.

5. 5

   Heat olive oil over medium heat and saute the carrots, celery and shredded meat.

6. 6

   When the vegetables are tender, add garlic, parsley and season with salt and pepper.

7. 7

   Add a little of the strained braising liquid to moisten.

8. 8

   Stuff each pepper with a little of the meat mixture.

9. 9

   Serve right away with a drizzle of the glace and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.