A wonderful dish using a cheaper cut of meat, that gives full on flavor! Spanish smoky paprika makes this a warming comforting dish to come home to on a dark evening, as the temperatures get low. Serve with the requisite crusty bread!!!
WINE NOTE: A warming, hearty, chewy Garnacha stands up to the beefy oxtail and pairs well with the paprika flavors
6 lb / 2 1/2kg (2- to 3-inch-pieces) oxtails
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
1/4 lb / 110g mild Spanish chorizo (spicy cured pork sausage)
1 large onion, coarsely chopped
4 medium carrots, coarsely chopped
4 garlic cloves, chopped
1 bay leaf
1/2 teaspoon sweet or hot Spanish smoked paprika
1 cup / 250ml dry white wine
32-oz / 800g canned whole tomatoes in purée, coarsely chopped (including purée) in a food processor
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro / fresh coriander
1 tablespoon Sherry vinegar or red-wine vinegar
Preheat crock pot on low setting.
Pat oxtails dry and sprinkle with salt and pepper. Heat oil in a large pan 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 crock pot. 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 pan 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. Pour into crock pot and add the chopped tomatoes (liquid should come about halfway up sides of meat).
Cover pot and cook 6-8 hours until falling off the bone. Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste.
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