Braised Oxtail Italian Beef with Chicago-Style Giardiniera

  5.0 – 1 reviews  • Main Dish
Level: Intermediate
Total: 4 hr 30 min
Active: 1 hr 30 min
Yield: 4 servings

Ingredients

  1. 4 pounds oxtail, cut into 3-inch pieces
  2. Kosher salt
  3. 3 tablespoons extra-virgin olive oil, plus more if needed
  4. 2 carrots, chopped
  5. 2 stalks celery, chopped
  6. 1 yellow onion, chopped
  7. 2 cloves garlic, finely chopped
  8. 1/4 cup tomato paste
  9. 2 cups red wine
  10. 4 cups chicken stock
  11. 3 sprigs fresh oregano
  12. 3 sprigs fresh thyme
  13. 2 dried bay leaves
  14. 2 sprigs fresh rosemary
  15. 3 tablespoons kosher salt
  16. 2 cups warm water
  17. 4 stalks celery, small dice
  18. 2 carrots, small dice
  19. 1 small head cauliflower, small dice
  20. 10 sport peppers, minced
  21. 2 Fresno chiles, seeded and minced
  22. 2 cups extra-virgin olive oil
  23. 1 cup mixed jarred olives, minced
  24. 1/4 cup red wine vinegar
  25. 1 tablespoon red chile flakes
  26. 1 tablespoon dried Italian herb blend
  27. 1 stick butter
  28. Kosher salt and freshly ground black pepper
  29. 4 slices thick-cut brioche pullman loaf
  30. 1 pound smoked provolone, thinly sliced
  31. 2 tablespoons chopped fresh chives
  32. 2 tablespoons chopped fresh Italian parsley

Instructions

  1. For the braised oxtail: Preheat the oven to 320 degrees F.
  2. Sprinkle the oxtail generously with salt. Heat a Dutch oven over medium-high heat and add the oil. Add the oxtail and sear until all sides are browned, 3 to 5 minutes. Transfer to a plate. Add the carrots, celery, onions and garlic and cook until softened, about 5 minutes. (If needed, add 1 to 2 tablespoons more of oil.) Add the tomato paste and cook for another 2 minutes. Pour in the wine and cook until reduced by half, another 2 minutes. Pour in the stock, then add the oxtails with their juices and the oregano, thyme, bay leaves and rosemary. Cover and braise in the oven until the meat is fork-tender, about 3 hours. Carefully remove the oxtails and set aside. Strain the braising liquid and reserve for later. Remove the meat from the bones and discard the bones.
  3. For the Chicago-style giardiniera: In a medium bowl, dissolve the salt in the warm water. In a separate bowl, combine the celery, carrots and cauliflower. Pour in the brine, then cover and refrigerate for 24 hours. Drain the vegetables and rinse under cold water to wash off any excess salt. Add the sport peppers, chiles, olive oil, olives, vinegar, chile flakes and herb blend. Mix well and reserve for later.
  4. For the assembly: Preheat a broiler to high heat.
  5. In a large saute pan over medium heat, warm the oxtail and its jus. Add 2 tablespoons butter and reduce until it has a sauce consistency. Season to taste. Melt the remaining 6 tablespoons butter. Heat a skillet over medium heat. Brush the brioche on both sides with the melted butter. Toast the brioche in the skillet until golden brown on both sides. Remove to a sheet pan. Top each slice of brioche with the smoked provolone. Place under the broiler until the cheese is melted. To serve, plate one slice of brioche cheese side up and spoon over with the oxtail meat and sauce. Garnish with the giardiniera, chives and parsley.

 

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