Italian Guazzetto Fullblood Wagyu Beef Oxtail

Double8Cattle
August 24, 2020
55

The fork-tender Fullblood Wagyu beef sits on top of a heaping pile of creamy mashed potatoes. Our Italian Guazzetto Fullblood Wagyu beef oxtail is slow-cooked in the oven with Chianti wine, sweet onions, carrots, celery, leeks, dried porcini mushrooms, smashed garlic, tomatoes, beef stock, and herbs.

5
3 lbs. Double 8 Cattle Company Fullblood Wagyu Beef Oxtail
1 oz. Dried Porcini Mushrooms
2 tbsp. Grapeseed Oil
to taste Kosher Salt
to taste Freshly Ground Black Pepper
1 Sweet Onion ( medium diced )
3 Carrots ( medium diced )
3 Celery Stalks ( medium diced )
2 Leeks ( medium diced )
5 Garlic Cloves
2 cups Chianti Wine
15 oz. CAN Diced Tomatoes
1/2 cup Tomato Paste
1 tsp. Anchovy Paste
3 cups Beef Stock
2 Bay Leaf
1 Whole Clove
2 SPRIG Fresh Rosemary
3 SPRIG Fresh Thyme
Mashed Potatoes:
4 Large Russet Potatoes ( peeled and medium diced )
1/2 cup Unsalted Butter
1 cup Heavy Cream
2 tbsp. Kosher Salt

FIRST STEP

Pull the Fullblood Wagyu beef oxtails from the freezer, and place them in the refrigerator 24 hours before starting this recipe.

PREPARING THE PORCINI...


See the full directions on my site
Nutritions

Calories
935

Sodium
3888mg
162% DV

Fat
75g
116% DV

Protein
10g
21% DV

Carbs
44g
15% DV

Fiber
11g
46% DV