Friday, August 6, 2010

Spanish Style Oxtails Braised with Chorizos

I find working with food - cooking, writing, and eating; truly inspiring.  Luckily, I was asked once again to edit the second Aboitiz-Moraza Family Cookbook.  The first one was published in 2005 and this second one in 2010.  It wasn't easy but a wonderful experience nevertheless.  Unfortunately, the book isn't for sale nor is it for public consumption.  You must be given one by a member of the family.  So if you receive one,  lucky you.

I liked some recipes better than most and the Spanish Style Oxtails Braised with Chorizos was one of my favorites.  The first time I made it, I brought it to my brother Ernie's house.  He insisted that I leave all the leftovers.  I've tweaked the recipe since then and specified the ingredients that I think work well.  I've also provided you with shopping suggestions in my usual control freak style.  So now, this is my version.

At the request of my cousin Mari, I posted a photo of the dish on FB.  She just wanted to see, she said.  Well, I didn't expect the reaction that I got from a lot of other friends who are eager to try it.  It's been a while since I've posted anything so I might as well make this the newest one.

So to all of you fellow foodies and avid cooks, prepare for a day of slow cooking.  Patience is key.

Spanish Style Oxtails Braised with Chorizo

2 packs (3 kg more or less) pre-sliced skinless New Zealand
     oxtails (available at the frozen meat section of S&R)
1½ tbsp good quality Spanish olive oil
½ pc chorizo Pamplona (available at Santi's), casing removed,
1 large onion, coarsely chopped
4 medium organically grown carrots (they are sweeter),
     coarsely chopped
6 cloves garlic, crushed
1 bay leaf, fresh if possible (If you have no access to fresh,
     let me know.  I'll spare you some.)
½ tsp smoked Spanish paprika (available at Terry's)
1 cup white wine, Porcupine Ridge Sauvignon Blanc
     (available at S&R)
1 can (28-32 oz) whole Italian or Spanish tomatoes,
     crushed by hand together with juices
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh cilantro
1 tbsp sherry vinegar or red wine vinegar
salt and pepper, to taste
zest of 1 lemon, grated with a Microplane rasp
chopped parsley and cilantro for garnish
Rinse oxtails and pat dry with paper towel.  Season with salt and pepper.

Heat oil in a heavy Dutch oven over moderately high heat until hot but not smoking.  Brown oxtails in batches in pot without crowding, turning occasionally, about 5 minutes per batch.  Set aside.

In the same pot, cook chorizo, onions, carrots, garlic and bay leaf over moderate heat, stirring occasionally about 6-7 minutes.  Add paprika.  Stir for 1 minute.  Add wine and bring to a boil, scraping up any brown bits in the pot.  Add oxtails and crushed tomatoes with their liquid.  There should be enough liquid to cover beef.  Add hot beef broth if necessary.  Bring to a boil. Cover pot and lower heat so that it comes to a gentle simmer. Cook until tender, about 6 hours.  Stir in parsley, cilantro and vinegar.  Season with salt and pepper.  Add lemon zest and stir.

Transfer to a serving platter and sprinkle with chopped parsley and sliced pimientos.

Serve with steaming brown rice and blanched haricot vert.

I don't want to say bon appetit and I can't think of a Pinoy translation.  Will "lasapin" work?