Spicy Oxtail Stew
1 tablespoon olive oil
4 pounds oxtails (4 oxtails )
2 large links of chirizo sausage sliced
1 medium onion, chopped
4 garlic cloves, finely chopped
4 carrots, peeled and cut on diagonal or several baby carrots
6 ozs of sliced mushrooms
3 medium thin skinned potatoes, halved and quartered
2 cups of red wine
1 can (14 to 16 ounces) of pureed tomatoes
6 ozs of Tabasco sauce
1 cup of all purpose flour
3/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
In nonreactive heavy 5-quart Dutch oven, heat olive oil over medium high heat until hot. Fry Chirizo until oils are
released. Remove sausage and leave oils.
Dust oxtails in flour, and sear until browned, about 5 minutes, using a slotted spoon to transfer oxtails to bowl as
they are browned.
Add onion and garlic to drippings in pan at medium high heat, adding more oil if needed and cook until onion is
tender, about 7 minutes. Stir in the rest of the vegetables and mix. Mix in red wine and stir up brown bits from the
bottom of the pot. Add tomatoes and stir in salt and ground red pepper, Tabasco and heat to boiling. Stir in
oxtails and sausage slices. Cover and place in a pre heated 275 degree oven and bake until meat is tender,
about 2 1/2 hours.
With slotted spoon, transfer oxtails to warm platter. Skim and discard fat from pot liquid. To plate, spoon
vegetables and sausage with gravy over meat and serve.
Yield: 4 servings