Piquillo Peppers Stuffed with Oxtail

• 5 pounds of oxtails
• 1 cup St. Clement 1998 Oroppas
• Fresh thyme sprigs
• 1 onion, peeled and cut into large chunks
• Water, to cover
• 1 cup celery, finely diced
• 1 cup carrot, finely diced
• 2-3 tablespoons olive oil
• 1 teaspoon chopped fresh garlic
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• One 8-ounce can prepared piquillo peppers
• Chopped parsley, for garnish

1. Place the oxtails, St. Clement 1998 Oroppas, thyme, and onion in a large pot and cover with water. Simmer for about 2 hours, skimming away impurities often.

2. Remove the oxtails from the braising liquid, cool, remove the meat from the bones, and shred. Reserve liquid.

3. Bring braising liquid to a boil, reduce to a high simmer, and reduce until the consistency of a thin coating. Reserve.

4. Saute the celery, carrots, and shredded oxtail in the olive oil over medium heat until tender. Add garlic and parsley and season with salt and pepper.

5. Add a small amount of the glaze to moisten the contents of the pan. Remove pan from heat.

6. Stuff a small amount of the oxtail mixture into each piquillo pepper. Drizzle each plate with a small amount of the glaze and sprinkle with chopped parsley. Serve immediately.

Back to Piquillo Peppers Stuffed with Oxtail