SPANISH-STYLE OXTAILS BRAISED WITH CHORIZO RECIPE | EPICURIOUS
|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 purée, coarsely chopped (including purée) in a food processor|
|2 tablespoons chopped fresh flat-leaf parsley|
|2 tablespoons chopped fresh cilantro|
|1 tablespoon Sherry vinegar or red-wine vinegar|
|an 8- to 9-quart heavy pot|
- 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.
RABO DE TORO – A SPANISH OXTAIL STEW RECIPE | GREEDY GOURMET
Provided by: Michelle Minnaar
Total time: 3 hours 20 minutes
Prep time: 20 minutes
Cook time: 3 hours
|30ml (2 tbsp) vegetable oil|
|2kg (4lbs) oxtail, segmented and excess fat trimmed|
|2 onions, peeled and chopped|
|4 garlic cloves, peeled and crushed|
|2 carrots, peeled and chopped|
|2 celery sticks, washed and chopped|
|1kg (2lbs) tomatoes, washed and chopped|
|750ml (3 cups) red wine|
|250ml (1 cup) dry sherry|
|2 bay leaves|
|60g (2oz) parsley, washed and chopped|
- Preheat the oven to 180°C / fan 160°C / 356°F / gas mark 4.
- Heat the oil over a high heat in a large oven proof pot.
- Brown the oxtail all over. It’s best to do it in batches. Set the oxtail aside.
- Continuing using the same pot, lower the heat and add the onions, stirring vigorously to soak up all the fats. Fry for about 3 minutes, or until softened and translucent.
- Add the garlic, carrots and celery to the onions. Stir fry for about another 5 minutes, sweating the vegetables.
- Add the tomatoes, and cook for another 5 minutes until a very chunky sauce forms.
- Tip the oxtail in with the vegetables and stir.
- Turn the heat up to high then pour in the red wine. Let it bubble for 3 minutes.
- Add the sherry and bay leaves, cook for another 2 minutes.
- At this point you have to check the level of liquid in the pot because you don’t want it to dry out while cooking. Add enough water that all ingredients are barely covered. Continue cooking until a bubbling point is reached.
- Place the lid on the pot and transfer to the oven.
- Cook for 1½ hours.
- Check the liquid level every hour or so and add a splash of water if required.
- Lower the temperature to 160°C / fan 140°C / 320°F / gas mark 3, add the parsley and stir, then cook for another 1½ hours.
- Fish out the oxtail and pieces of meat that fell off because it’s so tender. Set aside.
- Get a large bowl or pot and sieve the remaining contents. The goal is to separate the vegetables and bay leaves from the sauce.
- Give the vegetables a squeeze to get as much of the juices out as possible, then discard them. What you’ll be left with is a rich, dark and glossy gravy.
- Tip the oxtail back into the sauce, stir and gently reheat before serving.
- Serve immediately, with chunky potato wedges – tapas-style. Enjoy!
ServingSize A small bowlful, Calories 1337 calories, SugarContent 8 g, SodiumContent 88 mg, FatContent 123.5 g, SaturatedFatContent 52.2 g, TransFatContent 0 g, CarbohydrateContent 18.7 g, FiberContent 4.2 g, ProteinContent 16.2 g, CholesterolContent 165 mg
SPANISH-STYLE OXTAIL STEW RECIPE | ALLRECIPES
Provided by: jetman
Categories: Beef Stew
Total time: 4 hours 25 minutes
Prep time: 25 minutes
Cook time: 4 hours 0 minutes
|3 tablespoons olive oil|
|4 pounds beef oxtail, cut into pieces|
|2 onions, chopped|
|1 tablespoon minced garlic|
|2 green bell pepper, chopped|
|4 cups dry white wine|
|1 cup beef broth|
|1 (1 ounce) square unsweetened chocolate|
|3 bay leaves|
|½ teaspoon salt|
|2 tablespoons paprika|
|2 carrots, thickly sliced|
- Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown oxtail in batches and set aside.
- Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until 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. Cover and allow to simmer until carrots are tender.
Calories 1013.4 calories, CarbohydrateContent 18.4 g, CholesterolContent 332.9 mg, FatContent 50.3 g, FiberContent 4.2 g, ProteinContent 95.3 g, SaturatedFatContent 19.5 g, SodiumContent 929.2 mg, SugarContent 7 g