Oxtail, will quickly become one of your favourite cuts of meat for a casserole, when slow cooked in red wine and spices. Here we have added a Spanish flavour, with spicy chorizo, smokey paprika and sweet peppers. Serve this delicious, heartwarming meal with creamy polenta and fresh coriander.
Put flour and freshly ground salt and pepper in a large bowl.
Coat the joints of oxtail with the flour.
Pour olive oil into a heated pot and brown the flour coated oxtail in batches, evenly on all sides.
Remove the oxtail pieces from the pot and set aside.
Brown the sliced chorizo sausage in the same pot, for a minute or two.
Stir in the garlic, celery and onions.
Pour in tinned tomatoes, tomato purée, wine, stock, sweet chilli sauce, smoked paprika, thyme and chopped coriander.
Season well with freshly ground salt and pepper.
Stir all the ingredients together and allow to simmer for 5 minutes, then remove from the heat.
Place all the oxtail joints into a large casserole dish and pour the contents of the pot over them.
Add pepper slices and the drained barlotti beans
Place in a pre heated, 180 degree C oven, for about 2 1/2-3 hours.
The dish is ready when the meat is tender and falling off the bone.
Serve, garnished with fresh coriander and a side dish of creamy polenta.
