Spanish-Style Oxtails Braised with Chorizo Recipe

Name: Spanish-Style Oxtails Braised with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lb (2- to 3-inch-pieces) meaty oxtails; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1 1/2 tablespoons extra-virgin olive oil; 1/4 lb mild Spanish chorizo (spicy cured pork sausage); 1 large onion, coarsely chopped; 4 medium carrots, coarsely chopped; 4 garlic cloves, chopped; 1 Turkish or 1/2 California bay leaf; 1/2 teaspoon sweet or hot Spanish smoked paprika; 1 cup dry white wine; 1 (28- to 32-oz) can whole tomatoes in puree, coarsely chopped (including puree) in a food processor; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh cilantro; 1 tablespoon Sherry vinegar or red-wine vinegar; Special equipment: an 8- to 9-quart heavy pot

Servings: persons

6 lb (2- to 3-inch-pieces) meaty oxtails
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
1/4 lb mild Spanish chorizo (spicy cured pork sausage)
1 large onion, coarsely chopped
4 medium carrots, coarsely chopped
4 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1/2 teaspoon sweet or hot Spanish smoked paprika
1 cup dry white wine
1 (28- to 32-oz) can whole tomatoes in puree, coarsely chopped (including puree) in a food processor
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
1 tablespoon Sherry vinegar or red-wine vinegar
Special equipment: an 8- to 9-quart heavy pot

1
Preheat oven to 350F.
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.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 lb (2- to 3-inch-pieces) meaty oxtails, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 1/2 tablespoons extra-virgin olive oil, and more.

Yes, Spanish-Style Oxtails Braised with Chorizo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish-Style Oxtails Braised with Chorizo

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