Spanish-Style Oxtails Braised with Chorizo

Spanish-Style Oxtails Braised with Chorizo
Photo by Kay Rentschler

Ingredients

  • 1 teaspoon black pepper
  • ¼ pound mild Spanish chorizo (spicy cured pork sausage)
  • 4 medium carrots
  • 1 8- to 9-quart heavy pot
  • 1 tablespoon Sherry vinegar or red-wine vinegar
  • 1 28- to 32-oz cans whole tomatoes in purée
  • ½ teaspoon sweet or hot Spanish smoked paprika
  • + 9 more ingredients
    • 1 Turkish or 1/2 California bay leaf
    • 4 garlic cloves
    • 1 large onion
    • 2 tablespoons fresh cilantro
    • 1 cup dry white wine
    • 1 ½ tablespoons extra-virgin olive oil
    • 6 pounds 2- to 3-inch-pieces meaty oxtails
    • 1 ½ teaspoons salt
    • 2 tablespoons fresh flat-leaf parsley

Preheat oven to 350°F. Pat oxtails dry and sprinkle with salt and pepper. 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. Transfer as browned to a bowl. Pour off all but 1 tablesp...

View full recipe at Epicurious

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