Stuffed Piquillo Pepper With Braised Ox Tail Recipe

Prepare and brown oxtail

Pat the oxtail pieces dry with paper towels. Season generously with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbs olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Add oxtail in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until a deep mahogany color develops. Remove browned pieces to a plate.

Sweat the aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot along with a pinch of salt. Cook, stirring occasionally, until vegetables soften and begin to color, about 6–8 minutes. Add smashed garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and braise

Pour in 250 ml dry red wine to deglaze, scraping up brown bits from the bottom. Simmer until wine is reduced by about half (3–5 minutes). Return browned oxtail to the pot. Add 800 ml beef stock, 2 bay leaves, thyme sprigs and optional rosemary. Bring to a gentle simmer, then cover and transfer to a preheated oven at 160°C (325°F) or reduce heat to low on stovetop. Braise until meat is very tender and falling from the bone, about 2.5–3 hours. Check once and top up with a little water if necessary.

Shred and reduce sauce

When oxtail is tender, remove meat to a cutting board and let cool slightly. Strain braising liquid into a saucepan, discarding solids. Skim fat from the surface or refrigerate briefly to remove it. Bring strained braising liquid to a simmer and reduce until slightly thickened, about 10–15 minutes — this will concentrate flavor for the filling. Meanwhile, pick meat from bones and shred coarsely; measure out approximately 600 g for the filling. If the sauce reduces a lot, reserve 2–3 tbs to moisten the shredded meat.

Prepare peppers

Drain the jarred piquillo peppers carefully and lay them on paper towels to remove excess liquid. Pat inside lightly so they are not soggy.

Make filling

In a bowl combine 600 g shredded oxtail, 1 diced tomato, 1 minced shallot, 3 tbs chopped parsley, 1 tbs olive oil (for dressing), lemon zest and 50 g grated cheese if using. Add 2–3 tbs of the reduced braising sauce if the mixture seems dry. Taste and adjust seasoning with salt and pepper. The filling should be moist but not soupy so it holds inside the pepper.

Stuff peppers

Using a small spoon, gently fill each piquillo pepper with about 2–3 tbs of the oxtail mixture. Do not overfill; close the pepper around the filling and place seam-side down in a shallow baking dish so they sit snugly.

Warm and finish

Preheat oven to 180°C (350°F). Once all peppers are stuffed, spoon any remaining reduced sauce lightly over and around them (about 2–3 tbs). Bake for 10–12 minutes just to warm through and meld flavors. This also helps the cheese (if used) to soften.

Plate

Carefully transfer 2–3 stuffed peppers per serving to plates. Spoon a little of the braising reduction around them as a sauce. Sprinkle the optional gremolata or chopped parsley on top and finish with a light drizzle of extra-virgin olive oil and an additional grating of black pepper or cheese if desired.

To make the gremolata, combine 2 tbs finely chopped parsley, 1/2 tsp lemon zest and 1/2 tsp minced garlic with 1 tsp extra-virgin olive oil. Stir and season with a tiny pinch of salt. Spoon or sprinkle over the plated peppers as a bright finishing note.