Spanish-Style Oxtails Braised With Chorizo
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.5 tsps
Salt1 tsp
Black Pepper1.5 tbsps
Extra-Virgin Olive Oil1 large
Onion (coarsely chopped)4 medium
Carrot (coarsely chopped)1 cup
White Wine (dry)2 tbsps
Cilantro (chopped fresh)1 tbsp
Sherry VinegarDirections:
1
Preheat oven to 350°F
2
Pat oxtails dry and sprinkle with salt and pepper
3
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
4
Transfer as browned to a bowl
5
Pour off all but 1 tablespoon fat from pot
6
Remove and discard casing from chorizo, then finely chop sausage in food processor
7
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
8
Add paprika and cook, stirring, 1 minute
9
Add wine and bring to a boil, stirring and scraping up any brown bits
10
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
11
Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours
12
Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste
13
Preheat oven to 350°F
14
Pat oxtails dry and sprinkle with salt and pepper
15
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
16
Transfer as browned to a bowl
17
Pour off all but 1 tablespoon fat from pot
18
Remove and discard casing from chorizo, then finely chop sausage in food processor
19
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
20
Add paprika and cook, stirring, 1 minute
21
Add wine and bring to a boil, stirring and scraping up any brown bits
22
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
23
Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours
24
Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste