Spanish-Style Oxtail Braised with Chorizo, Red Wine and Smoked Paprika

Just one of those recipes that is easy and so incredibly tasty  and can be frozen gorgeous slow cooked food Recipe by Dish


  • 2kg pieces of oxtail
  • 3 tbsp olive oil
  • sea salt and freshly ground pepper
  • 1 large onion, sliced
  • 1 carrot, diced
  • 2 bay leaves
  • 2 cured chorizo sausages, sliced
  • 2 cloves garlic, crushed
  • 1 tbsp smoked paprika
  • zest and juice of 1 orange
  • 1 cup red wine
  • 1 cup beef stock
  • 16 pitted prunes


  1. Preheat oven to 150ºC.
  2. Dry the oxtail on kitchen towels and season with salt and pepper. Heat 2 tbsp of the oil in a wide ovenproof casserole and brown the oxtail on all sides (don’t crowd the pan – brown in batches if necessary). Transfer to a plate as they brown.
  3. Drain off all the oil in the pan, leaving just the sticky bits on the bottom. Add the remaining tbsp of oil, the onion, carrot, bay leaves and chorizo, season and cook for 5 minutes.
  4. Stir in the garlic, paprika, orange zest and juice then add the red wine and let it bubble up for a couple of minutes. Add the stock and return the oxtail to the pan with any meat juices and nestle the meat in the sauce along with the prunes.
  5. Cover the meat with a piece of baking paper then cover the dish tightly with a lid. Cook for 2.5-3 hours, turning the oxtail halfway through, until very tender and the meat will easily pull away from the bone.
  6. The braising liquid should be quite thick and well reduced. If serving immediately, tilt the pan and skim off most of the surface fat with a spoon. Serve with a root vegetable mash, baked potatoes with sour cream or couscous.

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