Oxtail Recipe | Spanish-Style Oxtails Braised With Chorizo

Spanish-Style Oxtails Braised With Chorizo

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

  • 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.
  • etc
  • etc

  • For Full Instruction: epicurious.com

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