Ingredients

6 lb (2- to 3-inch-pieces) meaty oxtails

1 1/2 teaspoons salt

1 teaspoon black pepper

1 1/2 tablespoons extra-virgin olive oil

1/4 lb mild Spanish chorizo (spicy cured pork sausage)

1 large onion, coarsely chopped

4 medium carrots, coarsely chopped

4 garlic cloves, chopped

1 Turkish or 1/2 California bay leaf

1/2 teaspoon sweet or hot Spanish smoked paprika

1 cup dry white wine

1 (28- to 32-oz) can whole tomatoes in purée, coarsely chopped (including purée) in a food processor

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh cilantro

1 tablespoon Sherry vinegar or red-wine vinegar

• Special equipment: an 8- to 9-quart heavy pot

Description

View Full Recipe