Instructions: Season the oxtail with salt and pepper. Dust the pieces of meat on both sides with the flour. In a heavy-bottomed pot over medium-high heat, saute the meat in the olive oil, browning it well all over, approximately 2 to 3 minutes.

Remove the meat from the pot, then add the bacon to the oil and cook for 3 minutes, stirring frequently. Add the onion and garlic and saute until soft. Add the carrot, thyme, bay leaf and wine. Cook until the wine evaporates. Add the diluted tomato paste, chicken stock and the browned oxtail and bring to a boil. Lower the heat, cover and simmer for 1 hour or until the meat is tender. If it becomes too dry, add a little water.

After 1 hour, uncover, add the peas and parsley, cook for 5 more minutes. Remove to warm plates, spoon the sauce from the pan on top, and serve with rice, pasta or polenta on the side.

This recipe yields 4 servings as a main course.

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