30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
The Brigadier's Braised Oxtail With Chestnuts
A refined version of the classic braised oxtail, featuring a richer sauce and more nuanced flavors. Uses slightly higher quality ingredients and a more careful technique.
Season the Oxtail generously with Sea Salt, Black Pepper, and Smoked Paprika.
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 Yellow 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 Full-Bodied Red Wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
Add Port Wine and cook for another 2 minutes.
Return the Oxtail to the Dutch oven. Add Beef Stock, Bay Leaves, and Fresh Thyme sprigs. Bring to a boil, then reduce heat to low, cover, and simmer for 3.5-4.5 hours, or until the Oxtail is very tender.
During the last 30 minutes of cooking, add the Chestnuts to the braise.
Remove Bay Leaves and Thyme sprigs before serving. Stir in Butter to enrich the sauce. Serve hot with mashed potatoes or polenta.
