Oxtail, chorizo and red wine stew

serves / 4 prep / 25 minutes cook / 4 hours 5 minutes

Ingredients

2kg oxtail pieces

1⁄3 cup (80ml) extra-virgin olive oil 1 onion, roughly chopped

2 garlic cloves, finely chopped 1 carrot, roughly chopped 1 chorizo, chopped

1 tsp smoked paprika

Finely grated zest of 1⁄2 orange

1 bay leaf

2 rosemary sprigs

2 cups (500ml) red wine

2 x 400g cans whole peeled tomatoes

3 cups (750ml) beef stock 16 cherry truss tomatoes Mashed potato, to serve Chopped flat-leaf parsley, to garnish

1. Preheat the oven to 170C.

2. Tie a piece of kitchen string around each oxtail piece so the meat holds on the bone. Place oxtail in a saucepan of cold water and bring to the boil, then simmer for 15 minutes to remove impurities. Drain, rinse in cold water and set aside.

3. Heat 1 tablespoon olive oil in a large flame-proof casserole over medium heat. Add onion, garlic, carrot and chorizo, then cook, stirring, for 3-4 minutes until vegetables soften slightly. Stir in paprika, orange zest, bay leaf and 1 rosemary sprig. Season with salt and freshly ground black pepper. Add wine, canned tomatoes and stock, bring to the boil, then add the oxtail. Cover with the lid and bake in the oven for 3 hours.

4. Place cherry tomatoes and leaves from the remaining rosemary sprig on a baking tray. Toss with remaining 3 tablespoons olive oil, season, then place tray in the oven with the oxtail for a further 30 minutes or until the tomatoes have softened and the meat is meltingly tender.

5. Remove the kitchen string from the oxtail pieces, season sauce to taste with salt and pepper, then serve on mash with roasted tomatoes and parsley.