A hearty, rich winter warmer…slow cooked Oxtail, chorizo and red wine stew.

037Last week I ordered some oxtail from our local butcher. I’ve never cooked it before so it sat in the fridge for a couple of days before I finally decided that I needed to do something with it.

It was a dreary winter’s day, so perfect for a warming winter stew.  I got on to Taste.com.au and searched for some recipe inspiration. Oxtail, chorizo and red wine stew came up and had some good reviews. I had all of the ingredients in the cupboard (except for the truss tomatoes to roast), so promptly set about making this dish, and boy was I glad I did!

Ingredients

2kg oxtail pieces

1/3 cup (80ml) extra virgin olive oil or garlic infused olive oil

1 onion or 3-4 spring onions (green only for low FODMAP) roughly chopped

2 garlic cloves finely chopped (I used 1 garlic clove as I can tolerate that but omit if sensitive)

3-4 carrots, roughly chopped

2 chorizo, chopped

1 tsp smoked paprika (pimenton)

Finely grated zest of 1/2 orange

1 bay leaf

2 rosemary sprigs

2 cups (500ml) red wine

2 x 400g cans whole peeled tomatoes (I actually used 1 tin + passata)

3 cups (750ml) beef stock

16 cherry truss tomatoes (the only thing I didn’t have!)

Mashed potato, to serve

Chopped flat-leaf parsley, to garnish

Method

023Preheat the oven to 170°C.

Tie a piece of kitchen string around each oxtail piece so the meat holds on the bone.

Place oxtail in a saucepan of cold water and bring to the boil, then simmer for 15 minutes to remove impurities.

Drain, rinse in cold water and set aside.

Heat 1 tbs olive oil in a large flameproof casserole over medium heat.

030Add onion, garlic, carrot and chorizo, then cook, stirring, for 3-4 minutes until vegetables soften slightly.

Stir in paprika, orange zest, bay leaf and 1 rosemary sprig. Season with salt and freshly ground black pepper.

Add wine, canned tomatoes and stock, bring to the boil, then add the oxtail. Cover with the lid and bake in the oven for 3 hours.

Place cherry tomatoes and leaves from the remaining rosemary sprig on a baking tray. Toss with remaining 3 tbs olive oil, season, then place tray in the oven with the oxtail for a further 30 minutes or until the tomatoes have softened and the meat is meltingly tender.

Remove the kitchen string from the oxtail pieces, season sauce to taste with salt and pepper, then serve on mash with roasted tomatoes and parsley.

Absolutely delicious and a real winter warmer on these dreary, rainy wintery days…roast lamb tonight!!!

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