Dale’s Spanish Style Braised Oxtails with Chistorr
Category
Entrees - Maindishes
Sub
Category
None
Servings
6 to 8
Wine/Beverage
Recommendations
R. Lopez de Heredia 02 Vina Cubillo Crianza Rioja
Ingredients
-
4-5 lbs. meaty Oxtails
-
salt & pepper
-
1 1/2 Tablespoons olive Oil
-
/4lb Chistorra Basque Sausage, available at The Wine Country
-
1 Large Onion, chopped
-
3 medium carrots, chopped
-
1 bay leaf
-
2 teaspoons Pimenton Ahumado (Smoked Paprika) available at The Wine Country
-
3/4 cup red wine
-
1 large (28oz.) can plum tomatoes with juice, broken up
-
2 tablespoons chopped parsley
-
3 tablespoons chopped cilantro
-
1 teaspoon sherry vinegar
Instructions
Preheat oven to 350 degrees F. Pat oxtails dry and season with salt & pepper. Heat the oil in heavy pot (Le Cruset-type), over medium-high heat until hot, then brown the oxtails in batches, turning occasionally, about 5 minutes per batch.
Keep all but 1 tablespoon of fat in the pot. Remove and discard the casing from the sausage and finely chop in a food processor. Cook the sausage, onions, carrots, garlic and bay leaf in the pot over moderate heat, stirring occasionally, until the onion is softened, about 7 minutes. Add parika and cook, stirring, 1 minute. Add the wine and bring to boil, stirring and scraping up any brown bits. Add the oxtails, any accumulated juices and tomatoes.
The liquid should come about half way up the meat. Bring to a boil. Cover pot and braise oxtails in oven, turning once or twice until very tender, 3 to 3 1/2 hours. Skim the fat from the sauce, then stir in vinegar, parsley and cilantro. Salt & Pepper to taste. Serve over egg noodles or rice
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