My daughter and I recently had a wonderful tapas feast at Morcilla in Lawrenceville, Pittsburgh that vividly conjured memories of our tapas-eating spree in Spain a couple of years ago. Their ‘Oxtail Montadito’ (like a Spanish crostini) was so addictively delicious, we devoured three orders. It inspired my version, which uses Madeira for a little sweetness, pancetta for saltiness, and paprika for an earthy Spanish accent. <br /> <br />Like most braises, this freezes well and can also be served as a main course over mashed potatoes, polenta, rice or noodles. If oxtails aren't available, beef short ribs, shanks or even meaty neck bones can be used instead. <br />

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