Ingredients
1
large yellow onion, chopped
1
32-oz can pureed tomatoes
2
tbsp chopped fresh flat-leaf parsley
2
tbsp chopped fresh cilantro
Special equipment: an 8- to 9-quart heavy pot
Directions
1.
Preheat your oven to 350 F
2.
Sprinkle oxtail with s & p
4.
Brown oxtails for about 5 minutes, turning on each side every minute.
6.
Remove casing from the chorizo and chop it in the food processor.
7.
Cook the chorizo, onions, carrots, garlic, and bay leaf for 6 to 7 minutes.
8.
Add the paprika and cook for 1 minute.
9.
Add wine and bring to a boil.
10.
Add the oxtails and tomatoes
12.
Cover the pot and braise the oxtails.
13.
Check them in an hour and turn them so the cooking is even. Do this every hour.
14.
About 10 minutes before the oxtail is done, prepare the pasta as you will have plenty of oxtail sauce for it.
15.
Plate the pasta and put a piece of oxtail on top with the chopped parsley, salt and pepper.
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