30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
The Brigadier's Braised Oxtail With Chestnuts
A hearty and comforting braised oxtail dish, perfect for a cold evening. This version uses readily available ingredients and straightforward techniques.
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.
