Spanish Style Oxtails Braised With Chorizo Recipes
SPANISH-STYLE OXTAILS BRAISED WITH CHORIZO RECIPE - (4.5/5)
Provided by á-25087
Number Of Ingredients 15
Steps:
- 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 tablespoon fat from pot. Remove and discard casing from chorizo, then finely chop sausage in 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. Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. 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. 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. 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. Remove any solidified fat before reheating.
SPANISH-STYLE OXTAILS BRAISED WITH CHORIZO
Steps:
- 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 tablespoon fat from pot.
- Remove and discard casing from chorizo, then finely chop sausage in 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. Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. 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.
- 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.
SPANISH-STYLE OXTAIL STEW
Famous in the south of Spain, this is simple to make and perfect for fall and winter season.
Provided by jetman
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
- Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
Nutrition Facts : Calories 1013.4 calories, Carbohydrate 18.4 g, Cholesterol 332.9 mg, Fat 50.3 g, Fiber 4.2 g, Protein 95.3 g, SaturatedFat 19.5 g, Sodium 929.2 mg, Sugar 7 g
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