How To Make Spanish Oxtail and Chorizo Stew

How To Make Spanish Oxtail and Chorizo Stew

Serve this unctuous meaty stew with plenty of white bean or potato mash to soak up the sauce.

To make white bean mash, cook your favourite white beans until they are very tender, then mash or blend with a generous amount of olive oil and salt and pepper.

Other cuts of beef that would work here include short rib or shin.

  • Serves: 4–6
  • Preparation time: 10 minutes
  • Cooking time: 9½ hours (slow cooker)
  • 3½ hours (oven)
  • 75 g (2¾ oz/½ cup) plain (all-purpose) flour
  • 2 kg (4 lb 8 oz) oxtail, cut into 5 cm (2 in) pieces – ask the butcher to do this
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, coarsely chopped
  • 500 ml (17 fl oz/2 cups) white wine
  • 500 ml (17 fl oz/2 cups) chicken stock
  • 2 chorizo sausages, coarsely chopped
  • 2 teaspoons smoked paprika
  • finely grated zest and juice of 1 orange
  • 2 rosemary sprigs, leaves picked
  • 2 x 400 g (14 oz) tins tomatoes
  • parsley leaves, to serve

In the slow cooker

Put the flour in a bowl and season with salt and pepper. Dust the oxtail in the flour, shaking off any excess.

Heat 1 tablespoon of the oil in a large frying pan over medium–high heat.

Cook half of the oxtail for 6 minutes, turning to brown evenly. Drain well on paper towel.

Repeat with another tablespoon of oil and the other half of the oxtail.

Reduce the heat to medium and add the remaining oil to the pan. Cook the onion, garlic and carrots for 5 minutes until the onion is translucent.

Add the wine to the pan and let it boil for 5 minutes to evaporate the alcohol.

Transfer to the slow cooker, along with all the remaining ingredients except the parsley.

Stir well, then add the oxtail and cook on low for 9 hours until the oxtail is falling off the bone. Skim any fat from the surface.

Scatter with parsley leaves, then serve.

In the oven

Preheat the oven to 150°C (300°F/Gas 2).

Put the flour in a bowl and season with salt and pepper. Dust the oxtail in the flour, shaking off any excess.

Heat 1 tablespoon of the oil in a large lidded flameproof casserole over medium–high heat.

Cook half of the oxtail for 6 minutes, turning to brown evenly. Drain well on paper towel.

Repeat with another tablespoon of oil and the other half of the oxtail.

Reduce the heat to medium and add the remaining oil to the pan. Cook the onion, garlic and carrots for 5 minutes until the onion is translucent.

Add the wine to the pan and let it boil for 5 minutes to evaporate the alcohol. Add all the remaining ingredients except the parsley and stir well.

Cut out a circle of baking paper to fit the casserole and lay it directly on the surface of the liquid.

Cover with a lid and cook in the oven for 3 hours, turning the oxtail halfway through. Skim any fat from the surface.

Scatter with parsley, then serve.