Spanish-Style Oxtails Braised with Chorizo

Name: Spanish-Style Oxtails Braised with Chorizo
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 794 grams whole tomatoes in purée, coarsely chopped (including purée) in a food processor; 4 mediums carrots, coarsely chopped; 113 grams mild Spanish chorizo (spicy cured pork sausage); 237 milliliters dry white wine; 2 Tbsps chopped fresh cilantro; 2 Tbsps chopped fresh flat-leaf parsley; 4 garlic cloves, chopped; 2 Tbsps extra-virgin olive oil; 1 large onion, coarsely chopped; 3 kilograms (2- to 3-inch-pieces) meaty oxtails; 1 teaspoons sweet or hot Spanish smoked paprika; 1 Tbsp Sherry vinegar or red-wine vinegar; 2 teaspoons salt; 1 Turkish or 1/2 California bay leaf

Need If you have wine, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Pat oxtails dry and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Oxtail

Heat oil in pot over moderately high heat until hot but not smoking, then brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch.

Ingredients you will need

Oxtail

Cooking Oil

Equipment you will use

Pot

Transfer as browned to a bowl.

Equipment you will use

Bowl

Pour off all but 1 tablespoon fat from pot.

Equipment you will use

Pot

Remove and discard casing from chorizo, then finely chop sausage in food processor.

Ingredients you will need

Chorizo

Sausage

Equipment you will use

Food Processor

Cook chorizo, onion, carrots, garlic, and bay leaf in fat in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 minutes.

Ingredients you will need

Bay Leaves

Carrot

Chorizo

Garlic

Onion

Equipment you will use

Pot

Add paprika and cook, stirring, 1 minute.

Ingredients you will need

Paprika

Add wine and bring to a boil, stirring and scraping up any brown bits.

Ingredients you will need

Wine

Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil.

Ingredients you will need

Tomato

Oxtail

Meat

Equipment you will use

Bowl

Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Cilantro

Oxtail

Parsley

Vinegar

Sauce

Equipment you will use

Oven

Pot

• Oxtails improve in flavor if braised 2 days ahead (add parsley, cilantro, and vinegar just before serving). Cool, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid.

Ingredients you will need

Cilantro

Oxtail

Parsley

Vinegar

Equipment you will use

Baking Paper

Wax Paper

Pot

Remove any solidified fat before reheating. • You can also braise oxtails in a roasting pan. First brown oxtails in a 12-inch heavy skillet, then transfer them to a roasting pan just large enough to hold oxtails in 1 layer.

Ingredients you will need

Oxtail

Equipment you will use

Roasting Pan