Spanish-Style Oxtails Braised with Chorizo

In addition to buying whole lambs and pigs directly from my rancher friend Mary Pettis-Sarley (new address: barngoddess@dishmail.net - gotta love that e-dress) I often buy a split quarter of an organic, grass-fed cow from Mike and Sally Gale of Chileno Beef in Petaluma (mgale@chilenobeef.com) It took me a few orders before I figured out why there was never an oxtail, tongue, or other organ in my share of the cow; there's only one of each of those, and no good way to decide who gets it! Therefore, Mike and Sally Gale have a big freezer-full of these cuts, and they wind up having to eat a lot of them themselves. They do, however, sell them separately; $10 a tail, $5 a tongue. You just have to drive up to Petaluma or Cotati to pick them up.

Oxtails are a delicious and frequently overlooked cut; bony and cartilaginous, they are tough unless you braise them for hours. But once you have, their tender, flavorful meat is succulent in that irresistible falling-off-the-bone way.

When I found this recipe (Gourmet Magazine 2003), it was so soul-satisfyingly delicious, I had to alert Mike and Sally right away. I just love how good the kitchen smells while it cooks (I've got a batch of it going right now) and the whole family is just crazy about it. I recommend serving this hearty stew with smashed potatoes or polenta to soak up the luscious, deeply layered flavors in the sauce.


Spanish-Style Oxtails Braised with Chorizo

from Gourmet Magazine

* 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-style chorizo (like salami with smoked paprika)
* 1 large onion, coarsely chopped
* 4 medium carrots, coarsely chopped
* 4 garlic cloves, chopped
* 1 Turkish or 1/2 California bay leaf
* 1/2 -1 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)


* 2 tablespoons chopped fresh flat-leaf parsley
* 2 tablespoons chopped fresh cilantro
* 1 tablespoon Sherry vinegar or red-wine vinegar


* Special equipment: 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.

Note: If you have trouble finding Spanish chorizo (which is completely different from Mexican) you can use Italian-style salami; just add extra smoked paprika to make up the difference.

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.