Imagine sinking your teeth into a tender, flavorful osso buco made from oxtail, a dish that transforms a humble cut into a culinary masterpiece. Originating from Italian cuisine, osso buco traditionally features cross-cut veal shanks, braised with vegetables, wine, and broth. However, substituting oxtail not only deepens the flavor but also pays homage to the age-old principle of using every part of the animal.
This twist on the classic osso buco highlights the gelatin-rich oxtail, which, when slow-cooked, yields incredibly succulent meat and a rich, velvety sauce. It’s a perfect dish for those chilly evenings when you crave something hearty and comforting. So grab your apron, and let’s dive into the art of making osso buco with oxtail, a dish that promises to delight your palate and warm your soul.
Ingredients
Ready to transform oxtail into a rich, sultry osso buco dish? Gather these carefully curated ingredients to embark on this culinary adventure.
Main Ingredients
- 3 lbs of oxtail, cut into thick pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
For the Braising Liquid
- 1 cup dry red wine
- 3 cups beef broth
- 1 cup canned diced tomatoes
For the Serving
- Chopped fresh parsley, for sprinkling
- Lemon zest, for a zesty touch
- Grated Parmesan cheese, for a richer flavor
These ingredients set the base for a luscious osso buco oxtail that promises to be as comforting as it is delectable. Get ready to fill your kitchen with the aromatic bliss of slow-cooked excellence.
Necessary Equipment
To achieve the best results when preparing your osso buco oxtail, you’ll need certain key pieces of kitchen equipment. Below is a detailed list to help you gather everything you need, ensuring your oxtail turns out succulent and your sauce velvety smooth.
Heavy-Bottomed Pan
You’ll need a heavy-bottomed pan, preferably a Dutch oven, which is ideal for browning the oxtail pieces evenly and maintaining consistent temperature during the slow cooking process. This type of pan provides excellent heat retention and distribution.
Meat Tongs
A pair of sturdy meat tongs will be essential for safely and efficiently turning the oxtail pieces as they brown. This tool helps in achieving a caramelized crust on each piece without piercing the meat, which can cause juices to escape.
Sharp Knife
A sharp chef’s knife will be necessary to handle prep work effectively. You will use it to chop vegetables and herbs finely, contributing to the rich layers of flavor in the dish.
Cutting Board
Opt for a large, sturdy cutting board to provide ample space for chopping vegetables and herbs. This will help keep your kitchen organized and streamline your preparation process.
Measuring Cups and Spoons
Accurate measurements of ingredients are crucial for the balance of flavors in osso buco. Measuring cups and spoons will ensure that you add the exact quantities specified in the recipe, achieving the perfect taste and consistency.
Strainer
A fine-mesh strainer will be needed to ensure your braising liquid is smooth and free of bits, enhancing the silky texture of your sauce.
Wooden Spoon
A wooden spoon is gentle on cookware and perfect for stirring your osso buco oxtail as it cooks. It’s an essential tool to mix ingredients without scratching the surface of your pan.
Oven
Lastly, an oven capable of maintaining low temperatures is essential for slow-cooking the oxtail to perfection. The slow braising process in an oven helps develop deep flavors and tenderizes the meat effectively.
Gathering these tools before you begin cooking will set you up for a successful and enjoyable cooking experience, leading to a deliciously rich osso buco oxtail that is sure to impress.
Preparation Steps
Now that you have all your kitchen tools ready, let’s start cooking your osso buco oxtail. Follow these step-by-step instructions to prepare the meat, vegetables, and braising liquid that will come together to create a rich, luscious dish.
Preparing the Oxtail
- Begin by preheating your oven to 325°F (163°C). This ensures that the oven reaches the right temperature by the time you need to start braising.
- Pat the oxtail dry with paper towels to ensure proper browning. Moisture on the meat can prevent it from achieving that desirable golden crust.
- Season each piece generously with salt and black pepper. The seasoning not only adds flavor but also aids in creating a perfect sear.
- Heat a few tablespoons of olive oil in your heavy-bottomed pan over medium-high heat. Once the oil shimmers, indicating it’s hot enough, add the oxtail pieces.
- Sear the oxtail on all sides until they are golden brown, which usually takes about 3-4 minutes per side. Use your tongs to turn the pieces gently.
- Once browned, remove the oxtail pieces from the pan and set them aside on a plate. They’ll return to the pan later for braising.
Preparing Vegetables
- In the same pan, add chopped onions, carrots, and celery. The residue left from searing the oxtail will add extra flavor to these vegetables.
- Sauté the vegetables on medium heat until they are soft and the onions turn translucent, about 5-7 minutes. Stir occasionally with your wooden spoon to keep them from sticking to the bottom.
- Add minced garlic and cook it with the vegetables for another 2 minutes until aromatic. Be careful not to burn the garlic as this can introduce a bitter flavor.
- Remove the vegetables from the pan and set them aside. They will be added back to the pan along with the oxtail for braising.
Preparing the Braising Liquid
- Pour a cup of dry white wine into the pan and use your wooden spoon to deglaze the pan. Scrape up any browned bits stuck to the bottom; these are packed with flavor.
- Let the wine simmer and reduce by half, which should take about 3-4 minutes. This concentrates the flavor, forming a rich base for your braising liquid.
- Add a can of diced tomatoes with their juices, a few sprigs of fresh thyme, a bay leaf, and a quart of beef broth.
- Stir the mixture well to combine all the ingredients. Bring the liquid to a simmer before proceeding to the next step of combining the oxtail, vegetables, and this braising liquid for slow cooking.
Cooking Process
Now that you have the essential kitchen tools and ingredients ready, let’s dive into the cooking process that will transform the oxtail into an incredibly flavorful osso buco.
Browning the Oxtail
Begin by patting the oxtail pieces dry with a paper towel; this ensures a perfect sear. Heat a few tablespoons of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the oxtail in batches to avoid overcrowding—this helps achieve a golden-brown crust instead of steaming them. Sear each piece on all sides until they turn a rich brown color, typically taking about 3 to 4 minutes per side. As you finish each batch, transfer the browned oxtails to a plate and set them aside.
Sautéing Vegetables
In the same pot, you’ll find a layer of fond—those browned bits left from browning the oxtail; they are packed with flavor! Lower the heat to medium and add diced onions, carrots, and celery. Sauté the vegetables until they start to soften and pick up color, about 5 to 7 minutes. Remember to stir occasionally to prevent any sticking and to ensure even cooking. As the vegetables cook, they will begin to release their moisture, helping to deglaze the pot by lifting those flavorful browned bits into the mixture.
Braising
Return the browned oxtails to the pot with the sautéed vegetables. Pour in enough white wine to cover the oxtails halfway, then add homemade beef stock until the liquid level just covers the meat. Stir in a spoonful of tomato paste, a couple of bay leaves, and a few sprigs of thyme to infuse the braising liquid with more depth and aroma.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook slowly. This slow-and-low cooking method allows the oxtails to become tender and the flavors to meld beautifully. The braising process will take about 2 to 3 hours, so use this time to occasionally check the pot, stirring gently to ensure nothing sticks to the bottom and adjusting the heat as needed.
Once the meat is fall-off-the-bone tender and the sauce is thick and velvety, your osso buco oxtail is ready to be served. This dish is not just cooked; it’s crafted with patience and care, promising a rewarding meal that’s well worth the wait.
Serving Suggestions
After spending hours lovingly preparing the osso buco oxtail, you’ll want to ensure your presentation and side dishes enhance this rich, hearty meal.
Perfect Pairings
To complement the deep flavors of the osso buco oxtail, choose side dishes that can soak up the delicious braising liquid while balancing the richness. Creamy polenta is a classic choice, offering a smooth texture that pairs splendidly with the gelatinous and savory sauce of the oxtail. For a lighter option, a simple risotto, seasoned lightly with Parmesan and butter, provides a delightful creaminess that allows the oxtail to shine.
Fresh Accompaniments
Incorporating freshness into the meal helps to counterbalance the dish’s complexity. A crisp arugula salad dressed with a lemon vinaigrette or a selection of steamed seasonal vegetables lightly tossed in olive oil can add a needed brightness and crispness to your meal.
Wine Selection
Choosing the right wine can elevate your osso buco oxtail experience significantly. A full-bodied red wine, such as a Barolo or a Chianti, complements the richness of the oxtail with its robust structure and depth. These wines, with their hints of cherry and earthy notes, will enhance the layers of flavor in the dish.
Bread Basket
Do not forget a basket of crusty bread. It’s ideal for mopping up any remaining sauce on your plate, ensuring not a single drop of the tasty liquid goes to waste.
Make-Ahead Instructions
Preparing your osso buco oxtail in advance can save you much time and enhance the flavors of this hearty dish. Here’s how you can prepare it ahead of time, ensuring that every bite is as delicious as it is memorable.
Preparing the Oxtail
Start by following the initial steps of browning the oxtail pieces. Once they’re beautifully golden, set them aside to cool. You can then proceed to sauté the vegetables until they’re just tender. Combine the oxtail back with the vegetables and proceed to add the white wine and herbs as per the recipe.
Braising
Once everything is in the pot, bring the mixture to a simmer then cover it and transfer it into a preheated oven. Braise the osso buco oxtail as directed, typically for about 2 to 3 hours, until the meat is tender and falling off the bone.
Cooling and Storing
After braising, allow the dish to cool completely. You can then transfer the entire pot into your refrigerator, or place the contents into an airtight container. This oxtail can be refrigerated for up to 3 days.
Reheating
When you’re ready to serve, gently reheat the osso buco oxtail on the stovetop over low heat. Ensure it’s thoroughly heated through, letting the flavors meld beautifully. This slow reheating process will also ensure the meat remains succulent and tender.
Conclusion
Diving into the world of osso buco oxtail promises a culinary adventure that’s both rewarding and delicious. You’ll find that the patience required in its preparation pays off richly in depth of flavor and tenderness. Whether you’re planning a special dinner or looking to impress, this dish stands out with its robust taste and elegant presentation. Don’t forget to pair it with a glass of your favorite wine and enjoy the fruits of your culinary labor. Here’s to a meal that’s as enjoyable to cook as it is to eat!
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