Braised Oxtail French Dip Sandwich

Photo by Lori K.
Adapted from tastingtable.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from tastingtable.com

Ingredients

  • For the Braised Oxtail:

  • 2

    tablespoons vegetable oil

  • 2 1/2

    pounds (10 each) oxtail

  • Kosher salt and freshly ground black pepper, to taste

  • 6

    celery stalks, cut into 2-inch pieces

  • 4

    carrots, cut into 1-inch pieces

  • 2

    red onions, quartered

  • 2

    garlic heads, halved crosswise

  • 2

    cups red wine

  • 4

    cups chicken stock

  • 15

    thyme sprigs

  • 4

    rosemary sprigs

  • For the Red Onion Gastrique:

  • 1

    tablespoon vegetable oil

  • 1

    red onion, medium dice

  • 4

    garlic cloves, thinly sliced

  • 1

    cup granulated sugar

  • 1

    cup red wine vinegar

  • For the Caramelized Onions and Mushrooms:

  • 2

    tablespoons vegetable oil

  • 8

    ounces cremini mushrooms, thinly sliced

  • 1

    yellow onion, thinly sliced

  • 1

    tablespoon butter

  • Kosher salt and freshly ground pepper, to taste

  • For the French Dip:

  • 4

    hoagie rolls, halved lengthwise and toasted

  • 8

    slices Havarti cheese

Directions

1. Prepare the braised oxtails: Preheat the oven to 300º. In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Season the oxtails liberally with salt and pepper, then sear, turning as needed, until golden brown, 8 to 10 minutes. Transfer the oxtails to a plate. 2. Add the celery, carrots and onions to the pan, and cook until golden, 5 to 7 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes more. Pour in the red wine, stirring constantly to deglaze the pan, then return the oxtails to the pan and add the chicken stock, thyme and rosemary. Bring to a simmer, then cover and transfer to the oven. Cook until the oxtails are tender, 2½ to 3 hours. Raise the oven to 350º. 3. Meanwhile, make the red onion gastrique: In a 10-inch skillet, heat the vegetable oil over medium-high heat. Add the red onion and cook until lightly caramelized, 5 to 6 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sugar and red wine vinegar to the pan, and bring to a simmer. Cook until reduced to a syrup, 16 to 18 minutes, then set aside. 4. Make the caramelized onions and mushrooms: In a 10-inch skillet, heat the vegetable oil over medium-high heat. Add the mushrooms and cook until golden brown, 4 to 5 minutes. Add the onions to the pan and continue to cook until caramelized, 6 to 8 minutes. Stir in the butter to coat and season with salt and pepper. 5. Assemble the French dip sandwiches: Once tender, remove the oxtails from the pan and place in a bowl. Once cool enough to handle, pick apart the meat and transfer to a medium saucepan, discarding the bones and any cartilage. Strain the remaining contents of the pot, reserving the liquid and discarding the vegetables. You should have 3½ cups of braising liquid; keep warm. 6. To the saucepan with the picked oxtail meat, add 1½ cups of the braising liquid. Bring to a simmer over medium heat and cook until the liquid has reduced to a glaze on the meat, 16 to 18 minutes. Stir in half of the red onion gastrique, adding more to taste. Season with salt and pepper. 7. On a baking sheet, open and lay out the toasted hoagie rolls. Divide the braised oxtail between the rolls, then divide the onions and mushrooms over the oxtail. Top each sandwich with 2 slices of Havarti cheese and place in the oven. Bake until the cheese has melted, 4 to 5 minutes. Press each sandwich closed, then halve crosswise and serve alongside the braising liquid for dipping.

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