Name: Spanish-Style Oxtails Braised with Chorizo
Cook time: 40 min
Total time: 4 1/2 hr
Yield: Makes 6 to 8 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 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

Spanish-Style Oxtails Braised with ChorizoKay Rentschler

Cooks' notes:

• 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.

• You can also braise oxtails in a roasting pan. First brown oxtails in a 12-inch heavy skillet, then transfer them to a roasting pan just large enough to hold oxtails in 1 layer.

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