Oxtail and Chorizo Stew

An oxtail and sausage stew

• CuisineWestern
• CategoryBeef
• CourseMains

Ingredients

• 1 kgOxtail
• 200 gmsChorizo, sliced
• 250 gmsOnions, chopped
• 500 gmsCarrots, sliced
• 50 gmsGarlic, sliced
• 2 tspHot paprika
• ½ tspGround pepper
• 2 cupsRed wine
• 2x400 gmsCherry tomatoes, canned
• Oil
• Salt

Preparation

1. Wash and pat dry oxtails
2. Heat oil in a pan and fry in small batches till brown
3. Remove aside and replace oil if you want avoid the fat from the oxtail
4. Heat oil and add chorizo, onion, carrots and garlic
5. Fry till onions are soft
6. Add paprika and pepper and stir
7. Add red wine and simmer till it reduces to half
8. Add canned cherry tomatoes and the oxtail and bring to boil
9. Put in an oven heated to 180°C for 3 hours or till the oxtail is tender but not falling off the bone