Italian Guazzetto Oxtail Recipe

Italian Guazzetto Oxtail Recipe

Oxtails are a unique cow part. Like the brisket and shoulder, they are active muscles and well marbled with collagen (but not much fat), however, because the tail’s main job is swatting flies, unlike the shoulder and brisket it’s not a load-bearing body part. So lots of flavors and not overly tough. Oxtail Recipes | Oxtail Recipes Easy | Oxtail | Oxtail Stew | Oxtail Recipes Jamaican | Oxtail Recipes Stew

Ingredients:
1/4 oz dried porcini
2 tbsp. olive oil
12 oz. oxtails
Salt and pepper to taste
1/2 onion — finely chopped
Check below.

Instructions:

Step number 1. Heat oven to 275dg Fahrenheit.

And now, Bring 1/2 cup of water to a boil, remove from heat, and add dried porcini. Allow to rehydrate for 15 minutes. Remove mushrooms and reserve. Strain the water the mushrooms soaked in through a cheesecloth or a coffee filter and reserve.

Step 3, Generously season oxtails with salt and pepper. Heat oil in a small Dutch oven over medium-high heat and brown oxtails on all sides. Set oxtails aside.

Thanks to: https://www.veggietables.net/italian-guazzetto-oxtail-recipe/

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