Italian Guazzetto Oxtail Recipe

Cooking Directions

• STEP 1.Start by browning the oxtail pieces in a large pot with some olive oil.
• STEP 2.Remove the oxtail from the pot and set it aside.
• STEP 3.In the same pot, sauté onions, carrots, and celery until they are soft and fragrant.
• STEP 4.Add garlic, tomato paste, and red wine to the pot, and cook until the alcohol evaporates.
• STEP 5.Return the oxtail to the pot and add crushed tomatoes, beef broth, bay leaves, thyme, and rosemary.
• STEP 6.Bring the mixture to a simmer, cover the pot, and let it cook on low heat for about 3 hours or until the oxtail is tender.
• STEP 7.Once the oxtail is cooked, remove it from the pot and strain the sauce to remove any solids.
• STEP 8.Return the strained sauce to the pot and simmer until it thickens slightly.
• STEP 9.Serve the oxtail with the sauce, garnished with fresh herbs, and accompanied by crusty bread or creamy polenta.

Cooking Tips

• For extra flavor, marinate the oxtail in red wine and herbs overnight before cooking.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the pot and simmer until it thickens.
• Leftover oxtail and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover oxtail and sauce in an airtight container in the refrigerator for up to 3 days.
• Reheat the oxtail and sauce in a pot over low heat until warmed through.
• Serve the oxtail with crusty bread or creamy polenta to soak up the delicious sauce.