Braised Tautog With Chorizo Recipes

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Place raisins in a small bowl; cover with hot water. Set aside.
• Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
• Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
• Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
• Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
• Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
• Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

SPANISH-STYLE OXTAILS BRAISED WITH CHORIZO

Steps:

• Preheat oven to 350°F.
• Pat oxtails dry and sprinkle with salt and pepper. Heat oil in pot over moderately high heat until hot but not smoking, then brown oxtails in batches without crowding, turning occasionally, about 5 minutes per batch. Transfer as browned to a bowl. Pour off all but 1 tablespoon fat from pot.
• Remove and discard casing from chorizo, then finely chop sausage in food processor.
• Cook chorizo, onion, carrots, garlic, and bay leaf in fat in pot over moderate heat, stirring occasionally, until onion is softened, 6 to 7 minutes. Add paprika and cook, stirring, 1 minute. Add wine and bring to a boil, stirring and scraping up any brown bits. Add oxtails with any juices accumulated in bowl and chopped tomatoes (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot and braise oxtails in lower third of oven, turning once or twice, until very tender, 3 to 3 1/2 hours. Skim fat from sauce, then stir in parsley, cilantro, vinegar, and salt and pepper to taste.

CHORIZO-STUFFED PORK LOIN WITH BRAISED BEANS

Steps:

• Pound the fennel with 1 tbsp sea salt in a pestle and mortar to a fine dust. To butterfly the pork, lay on a chopping board skin-side down. Using a sharp knife, cut between the fatty layer just beneath the skin and the loin, rolling the meat to the side but leaving the meat and fat/skin connected at one end. Where you have a hinge, cut another line into the side of the thickest part of the meat, halfway down. Keep cutting in that direction to the other end of the loin, but not all the way through. Open the meat out. Rub in the fennel and salt, then set aside while you make the stuffing. Heat the oven to 200C/180C fan/gas 6.
• Heat 1 tbsp oil in a frying pan, add the finely chopped onion and cook over a low-medium heat until softened, about 8 mins. Stir through the garlic, cook for another minute, tip into a bowl, then leave to cool.
• Tip the bread into a roasting tin. Bake for 10 mins, or until crisp and golden, then leave to cool. Turn the oven up to 240C/220C fan/gas 9.
• Crush any large chunks of bread to crumbs in your hands and add to the bowl of garlic and onion, along with the lemon zest. Pick the leaves from half the thyme sprigs and add these too, followed by the sausagemeat, squeezing it out from the skins. Scrunch everything together well using your hands.
• Pat the pork meat and skin dry with kitchen paper. Spread the stuffing evenly over the opened fleshy part of the pork, then roll the meat around the stuffing. Lay four-five pieces of string on a board, place the rolled-up meat on top, wrap the skin around the meat, then securely tie the string around the whole loin to make a neat cylinder. Rub the remaining oil over the exposed meat and salt into the skin.
• Put the loin in a large roasting tin and roast for 20 mins. Lower the heat to 180C/160C fan/gas 4 and continue cooking for 1 hr.
• Remove the tin from the oven. If there is a lot of fat in the tin, carefully pour some away so you're left with a thin coating on the base of the tin. Tip the onion wedges, peppers and remaining thyme sprigs around the pork, then add the sherry, stock cube and paprika. Season and mix everything together, then return to the oven for 30 mins.
• Stir the beans into the veg in the roasting tin and squeeze over some lemon juice. If the beans look dry, add a splash of water. Return to the oven for another 10 mins.
• Remove the tin from the oven. Lift the pork onto a baking tray and cover the beans to keep them warm. Turn the oven up to 240C/220C fan/gas 9 and roast the pork for a final 10-15 mins to help the skin crackle. If you don't see bubbles popping on the surface, try grilling it for a few minutes, but keep a close eye on the crackling as it will burn easily. If you have a meat thermometer, the temperature should read 75C. Remove from the oven, cover loosely with foil and leave to rest for 10-15 mins.
• Reheat the beans gently on the hob, then transfer to a large platter. Scatter with parsley. Slice the pork thickly and lay on top of the beans with shards of crackling.

BRAISED CHORIZO

Steps:

• Place all of the ingredients in a medium saucepan. (Wine should come halfway up sides of chorizo.) Bring to a boil over medium-high heat. Reduce heat, and simmer, flipping chorizo once, until sausage is tender and liquid has been reduced by half, about 20 minutes. Discard oregano sprigs.
• Cut chorizo diagonally into 1/4-inch-thick slices, and arrange on plates. Drizzle with braising liquid, and garnish with additional oregano sprigs.