Best Braised Tautog With Chorizo Recipes

23 Braising Foods To Feed Your Soul image

Provided by insanelygood

Number Of Ingredients 23

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Steps:

Nutrition Facts :

Tautog Baked in Herbed Butter Recipe - (3.7/5) image

Provided by JimMac

Number Of Ingredients 9

1 pound fresh Tautog or blackfish fillet
1/4 cup butter or margarine
2 tablespoon lemon juice
2 tablespoon fresh chives, chopped or 1 tablespoon dried
2 tablespoon fresh parsley, chopped
3 tablespoon fresh dill, chopped or 1 1/2 teaspoon dried
dash cayenne pepper to taste
paprika to taste
1/4 cup salt, plus more to taste

Steps:

Place fish in salt water brine (4 cups of water mixed with 1/4 cup of salt) and let it soak for 30 minutes. Wash well, then rinse and pat dry with paper towels. Preheat oven to 400°F. In a small saucepan melt butter or margarine and stir in lemon juice, parsley, chives, dill, and cayenne, and salt lightly to taste. Cut fillets into serving size pieces and place it in a lightly oiled baking dish. Pour butter and herb mixture over fillets. Sprinkle with paprika. Bake uncovered for about 8 to 10 minutes or until fish begins to flake. Transfer fish to a warm serving platter. Boil pan juices until reduced to about 1/4 cup and pour over warm fish. Serve immediately.

Spanish-Style Oxtails Braised with Chorizo image

Yield Makes 6 to 8 servings

Number Of Ingredients 17

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

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.