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Oxtail, chorizo & red wine stew
Oxtail, chorizo & red wine stew
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Prep Time:
25 minutes
Cook Time:
245 minutes
Total Time:
270 minutes
Slowly braised, tender meat meant for sharing with friends.
Ingredients:
  • 2kg oxtail pieces (see note)
  • 80ml olive oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 carrot, roughly chopped
  • 1 chorizo, chopped
  • 2.50 gm smoked paprika (pimenton) (see note)
  • Finely grated zest of 1/2 orange
  • 1 bay leaf
  • 2 rosemary sprigs
  • 500ml red wine
  • 2 x 400g cans whole peeled tomatoes
  • 750ml beef stock
  • 16 cherry truss tomatoes
  • Mashed potato, to serve
  • Chopped flat-leaf parsley, to garnish
Instructions:
  • Preheat your oven to 170°C for the perfect cooking temperature.
  • Securely tie kitchen string around each oxtail piece to keep the meat attached to the bone. Submerge the oxtail in a saucepan of cold water, bring it to a boil, then let it simmer for 15 minutes to remove impurities. Drain, rinse with cold water, and set aside.
  • In a large flameproof casserole over medium heat, warm 1 tablespoon of olive oil. Add onion, garlic, carrot, and chorizo and cook for 3-4 minutes until veggies slightly soften. Mix in paprika, orange zest, bay leaf, and 1 rosemary sprig. Season with salt and pepper. Pour in wine, canned tomatoes, and stock, bring to a boil, then add the oxtail. Cover, and bake in the oven for 3 hours.
  • Spread cherry tomatoes and remaining rosemary leaves on a baking tray. Drizzle with 3 tablespoons of olive oil, season, and bake with the oxtail for an additional 30 minutes until tomatoes are soft and meat is tender.
  • After untying the kitchen string from the oxtail pieces, generously season the sauce with salt and pepper, then plate over creamy mashed potatoes alongside roasted tomatoes and a sprinkle of fresh parsley.

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