Italian Guazzetto Oxtail
An Italian oxtail stew, braised until tender, features a rich, silky sauce developed from slow-cooked bones and marrow.
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Instructions
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Preheat the oven to 275F.
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Boil 1/2 cup water, then add dried porcini and let rehydrate for 15 minutes; reserve mushrooms and strain the liquid, reserving both.
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Season oxtails with salt and pepper, then brown them in oil in a Dutch oven and set aside.
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Tie clove, rosemary, thyme, and bay leaf in a cheesecloth sachet.
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Sweat onions and carrots with salt for 10 minutes, then deglaze the pot with wine.
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Return oxtails to the pot with reserved mushrooms, strained mushroom liquid, the sachet, and enough stock to cover.
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Bring the mixture to a boil, then cover and transfer to the oven to cook for 3 hours, adding liquid if necessary.
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Remove oxtails, shred the meat from the bones, and set aside.
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Reduce the sauce on the stovetop to approximately 1 cup, then stir in the shredded meat and serve.