As a food-lover and weekend cook, I seek novelty. I'm a sucker for a new dish, a new ingredient, a new technique. This dish was brought about by my discussion with my mother about paprika. So I looked up some dishes with paprika that we haven't cooked at home yet, and found a Spanish-style oxtail braised with chorizo recipe here.
I have never cooked oxtail before because it usually requires long, slow cooking. I don't have a slow cooker but I threw all cautions to the wind and bought oxtail anyway. I made my own version with the same ingredients except for white wine (my mother doesn't like wine in her food--I'm still trying to convince her that wine enhances the flavor :p) and parsley (didn't find it in the supermarket).
Instead of braising oxtail, I slow-cooked it until meat was fork tender. What makes oxtail special is the gelatin in the meat and bones. This gelatin dissolves into the dish when slow-cooked, creating a rich mouth-feel.
I would have wanted this a bit more spicy but my "critics" have a low tolerance to spicy food. This is perfect with steamed rice or crusty bread.