SPANISH STYLE OXTAIL

 

If you want a little spice to your stews, try using hot chili powder instead of paprika. This dish is a real crowd-pleaser.

 

4 Packs Simon Howie oxtail pieces

salt and freshly ground pepper to taste

2tbsp flour

2tbsp olive oil

3 small red onions, peeled and quartered

2 cloves garlic, peeled and chopped

4 strips of pared orange rind

2tsp smoked or plain paprika

28oz can chopped tomatoes

1/2pt Spanish red wine

1/2pt beef stock

1tbsp light brown sugar

2 bay leaves

1 sprig of rosemary

orange zest

After washing, pat dry your oxtail. After seasoning the flour, cover the oxtail pieces very gently with it. In a big skillet, heat the oil and fry the oxtail pieces for 5 minutes, flipping them over, and saving any remaining seasoned flour. The pieces should be browned all over. Take out and place the oxtail aside.

Warm up the pan juices and softly sauté the garlic and onions for approximately five minutes, or until they are tender but not browned.

Before adding the additional ingredients, return the leftover seasoned flour and the oxtail to the pot. Stir together over a medium heat for one minute.