The Brigadier's Braised Oxtail With Chestnuts

Name: The Brigadier's Braised Oxtail with Chestnuts (Standard)
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Oxtail-cut into 2-inch pieces; 1 tbsp Olive Oil; 1 Onion-chopped; 2 Carrots-chopped; 2 Celery stalks-chopped; 4 Garlic cloves-minced; 1 bottle Dry Red Wine; 4 cups Beef Broth; 2 tbsp Tomato Paste; 2 Bay Leaves; 1 tsp Dried Thyme; 1/2 tsp Black Pepper; 1 tsp Salt; 1 cup Chestnuts-pre-cooked and peeled

⏱4h

👥6

🔥650 cal

Medium

🍽️Holiday

A hearty and comforting braised oxtail dish, perfect for a cold evening. This version uses readily available ingredients and straightforward techniques.

3 lbs Oxtail-cut into 2-inch pieces

1 tbsp Olive Oil

1 Onion-chopped

2 Carrots-chopped

2 Celery stalks-chopped

See all 14 ingredients ↓

(0 reviews)

⏱4h

👥6

🔥650 cal

Medium

🍽️Holiday

A hearty and comforting braised oxtail dish, perfect for a cold evening. This version uses readily available ingredients and straightforward techniques.

#braised #oxtail #chestnuts #comfort food

Instructions

Season the Oxtail generously with Salt and Black Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the Oxtail in batches, ensuring not to overcrowd the pot. Set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes.
Add Garlic and cook for another minute until fragrant.
Stir in Tomato Paste and cook for 2 minutes.
Deglaze the pot with Dry Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Return the Oxtail to the Dutch oven. Add Beef Broth, Bay Leaves, and Dried Thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the Oxtail is very tender.
During the last 30 minutes of cooking, add the Chestnuts to the braise.
Remove Bay Leaves before serving. Serve hot with mashed potatoes or polenta.

Ingredients

3 lbs 1.36 kg Oxtail-cut into 2-inch pieces
1 tbsp 15 mL Olive Oil
1 200 g Onion-chopped
2 200 g Carrots-chopped
2 200 g Celery stalks-chopped
4 200 g Garlic cloves-minced
1 bottle 750 mL Dry Red Wine
4 cups 950 mL Beef Broth
2 tbsp 30 mL Tomato Paste
2 2 Bay Leaves
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Black Pepper
1 tsp 5 mL Salt
1 cup 150 g Chestnuts-pre-cooked and peeled

Equipment

Dutch oven
Cutting board
Knife

Instructions

Season the Oxtail generously with Salt and Black Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the Oxtail in batches, ensuring not to overcrowd the pot. Set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes.
Add Garlic and cook for another minute until fragrant.
Stir in Tomato Paste and cook for 2 minutes.
Deglaze the pot with Dry Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Return the Oxtail to the Dutch oven. Add Beef Broth, Bay Leaves, and Dried Thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the Oxtail is very tender.
During the last 30 minutes of cooking, add the Chestnuts to the braise.
Remove Bay Leaves before serving. Serve hot with mashed potatoes or polenta.

Nutrition per serving

Calories 650

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The Brigadier's Braised Oxtail With Chestnuts

The Brigadier's Braised Oxtail With Chestnuts

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