Braised Oxtail Italian Beef with Chicago-Style Giardiniera
- Level: Intermediate
- Yield: 4 servings
- Total: 4 hr 30 min (includes marinating and brining time)
- Active: 1 hr 30 min
Ingredients
Braised Oxtail:
4 pounds oxtail, cut into 3-inch pieces
Kosher salt
3 tablespoons extra-virgin olive oil, plus more if needed
2 carrots, chopped
2 stalks celery, chopped
1 yellow onion, chopped
2 cloves garlic, finely chopped
1/4 cup tomato paste
2 cups red wine
4 cups chicken stock
3 sprigs fresh oregano
3 sprigs fresh thyme
2 dried bay leaves
2 sprigs fresh rosemary
Chicago-Style Giardiniera:
3 tablespoons kosher salt
2 cups warm water
4 stalks celery, small dice
2 carrots, small dice
1 small head cauliflower, small dice
10 sport peppers, minced
2 Fresno chiles, seeded and minced
2 cups extra-virgin olive oil
1 cup mixed jarred olives, minced
1/4 cup red wine vinegar
1 tablespoon red chile flakes
1 tablespoon dried Italian herb blend
Assembly:
1 stick butter
Kosher salt and freshly ground black pepper
4 slices thick-cut brioche pullman loaf
1 pound smoked provolone, thinly sliced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
Directions
- For the braised oxtail: Preheat the oven to 320 degrees F.
- Sprinkle the oxtail generously with salt. Heat a Dutch oven over medium-high heat and add the oil. Add the oxtail and sear until all sides are browned, 3 to 5 minutes. Transfer to a plate. Add the carrots, celery, onions and garlic and cook until softened, about 5 minutes. (If needed, add 1 to 2 tablespoons more of oil.) Add the tomato paste and cook for another 2 minutes. Pour in the wine and cook until reduced by half, another 2 minutes. Pour in the stock, then add the oxtails with their juices and the oregano, thyme, bay leaves and rosemary. Cover and braise in the oven until the meat is fork-tender, about 3 hours. Carefully remove the oxtails and set aside. Strain the braising liquid and reserve for later. Remove the meat from the bones and discard the bones.
- For the Chicago-style giardiniera: In a medium bowl, dissolve the salt in the warm water. In a separate bowl, combine the celery, carrots and cauliflower. Pour in the brine, then cover and refrigerate for 24 hours. Drain the vegetables and rinse under cold water to wash off any excess salt. Add the sport peppers, chiles, olive oil, olives, vinegar, chile flakes and herb blend. Mix well and reserve for later.
- For the assembly: Preheat a broiler to high heat.
- In a large saute pan over medium heat, warm the oxtail and its jus. Add 2 tablespoons butter and reduce until it has a sauce consistency. Season to taste. Melt the remaining 6 tablespoons butter. Heat a skillet over medium heat. Brush the brioche on both sides with the melted butter. Toast the brioche in the skillet until golden brown on both sides. Remove to a sheet pan. Top each slice of brioche with the smoked provolone. Place under the broiler until the cheese is melted. To serve, plate one slice of brioche cheese side up and spoon over with the oxtail meat and sauce. Garnish with the giardiniera, chives and parsley.