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

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

As with most braised dishes, oxtail is the perfect do-ahead meal. Cooking a day or two ahead allows the flavours to develop and also makes it easier to remove the considerably quantity of fat that oxtail will yield. Cool and refrigerate overnight, then lift the solidified fat from the surface.

Serves 4

Photography by Aaron McLean
From issue #42
Aug. 25, 2015
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