Italian Guazzetto Oxtail

Instructions

1. Step 1

   Heat oven to 275 F.

2. Step 2

   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.

3. 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.

4. Step 4

   Wrap clove, rosemary, thyme, and bay leaf in a small cheesecloth sack and tie with string.

5. Step 5

   Reduce heat to medium-low and sweat onions and carrots for 10 minutes with a generous pinch of salt. Increase heat to medium-high, add wine and deglaze the pot. Add all remaining ingredients including oxtails, mushrooms, and mushroom liquid. Add enough stock to just cover the oxtails.

6. Step 6

   Bring to a boil then immediately cover and transfer to a lower rack in the oven. Cook for 3 hours, topping up liquid with water or additional stock as necessary. Remove from oven.

7. Step 7

   Remove oxtails and shred meat, reserving. Place pot on stovetop and reduce to about 1 cups over medium-high heat. Add shredded meat and serve over pasta, polenta, or bread.

8. Step 8

   We like this dish with sautéed broccoli rabe ; its bitterness is a nice addition to the meal.