- Oct 31, 2018
- 66
- 63
This is my take on Osso Buco using Oxtail served up with some Fontina cheese polenta.
Your basic mirepoix to start, then beef broth, red wine, Worcestershire and balsamic vinegar.
Smoked the Oxtail at 180 for 3 hours using apple. Braised in dutch oven for 4 more hours at 275. The meat just fell off the bone.
Strained liquid, thickened up and drizzled over.
Your basic mirepoix to start, then beef broth, red wine, Worcestershire and balsamic vinegar.
Smoked the Oxtail at 180 for 3 hours using apple. Braised in dutch oven for 4 more hours at 275. The meat just fell off the bone.
Strained liquid, thickened up and drizzled over.