Italian Guazzetto Fullblood Wagyu Beef Oxtail

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Italian Guazzetto Fullblood Wagyu Beef Oxtail. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Italian Guazzetto Fullblood Wagyu Beef Oxtail is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Italian Guazzetto Fullblood Wagyu Beef Oxtail estimated approx 3 hours.

To get started with this particular recipe, we have to prepare a few components. You can have Italian Guazzetto Fullblood Wagyu Beef Oxtail using 23 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Italian Guazzetto Fullblood Wagyu Beef Oxtail:

1. 3 LB Double 8 Cattle Company Fullblood Wagyu Beef Oxtail
2. 1 OZ Dried Porcini Mushrooms
3. 2 TBSP Grapeseed Oil
4. Kosher Salt & Freshly Ground Black Pepper (to taste)
5. 1 Sweet Onion (medium diced)
6. 3 Carrots (medium diced)
7. 3 Celery Stalks (medium diced)
8. 2 Leeks (medium diced)
9. 5 Garlic Cloves (smashed)
10. 2 CUP Chianti Wine
11. 15 OZ CAN Diced Tomatoes
12. 1/2 CUP Tomato Paste
13. 1 TSP Anchovy Paste
14. 3 CUP Beef Stock
15. 2 Bay Leaf
16. 1 Whole Clove
17. 2 SPRIG Fresh Rosemary
18. 3 SPRIG Fresh Thyme
19. Mashed Potatoes
20. 4 Large Russet Potatoes (peeled and medium diced)
21. 1/2 CUP Unsalted Butter
22. 1 CUP Heavy Cream
23. 2 TBSP Kosher Salt

Steps to make to make Italian Guazzetto Fullblood Wagyu Beef Oxtail

1. PREPARING THE PORCINI MUSHROOM LIQUID
   Bring 1 cup of water to a boil, and then remove it from the heat.Add the dried porcini mushrooms to the water. Allow it to rehydrate for 15 minutes, and reserve.
2. PREPARING THE FULLBLOOD WAGYU BEEF OXTAILS
   Generously season the Fullblood Wagyu beef oxtails with kosher salt and freshly ground black pepper. Heat grapeseed oil in a large Dutch oven over medium-high heat. Add the oxtails to the Dutch oven, and brown them on all sides. Set the oxtails aside.
3. PREPARING THE ITALIAN GUAZZETTO
   Wrap the clove, rosemary, thyme, and bay leaf in a small cheesecloth sack, and tie with string.Preheat the oven to 325°F.Reduce heat to medium-low, and add the diced sweet onions, celery, leeks, and carrots to the Dutch oven. With a generous pinch of kosher salt, sweat the sweet onions, celery, leeks, and carrots for 10 minutes. Increase the heat to medium-high, and add the chianti wine. Deglaze the pot.
4. Add the dried porcini mushrooms, mushroom liquid, smashed garlic cloves, tomatoes, tomato paste, and anchovy paste to the Dutch oven. Add the cheesecloth with the clove, rosemary, thyme, and bay leaf to the Dutch oven.Add the browned Fullblood Wagyu beef oxtails to the Dutch oven.Add enough beef stock to just cover the oxtails.
5. Bring the pot to a boil. Then, immediately cover the pot, and transfer it to the lower rack in the preheated oven. Cook for three hours in the oven, adding water or additional beef stock as necessary. Remove the pot from the oven.
6. PREPARING THE MASH POTATOES
   In a large pot, add the cut russet potatoes.Cover with cold water and 2 tablespoons salt. Bring to a boil on medium-high heat, and then reduce to medium-low heat. Cover the pot, and let the potatoes cook until they can be pierced through with no resistance. Drain off the water, and mash. Add in warm heavy cream and butter. Season to taste with kosher salt and freshly ground black pepper.
7. FINAL STEPS
   Remove the Fullblood Wagyu beef oxtails from the Dutch oven, and shred the beef. Set aside. Remove the cheesecloth with the clove, rosemary, thyme, and bay leaf. Discard.Place the Dutch oven on the stovetop, and reduce the liquid to about 1 cup over medium-high heat. Add the shredded beef back to the Dutch oven. Mix with the liquid.Place the beef mixture over mashed potatoes, serve, and enjoy!

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