Braised Oxtail and Gruyère Sandwiches

Name: Braised Oxtail and Gruyère Sandwiches
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 large carrot, roughly chopped; 2 stalks celery, roughly chopped; 177 milliliters sliced pickled cherry peppers (optional); 355 milliliters dry red wine; 2 Tbsps finely minced fresh parsley leaves; 6 servings Kosher salt and freshly ground black pepper; 710 milliliters homemade or store-bought low sodium chicken stock; 1 large onion, roughly chopped; 907 grams oxtails; 6 smalls loaves of ciabatta or hearty sandwich rolls; 340 grams Comté, Gruyère, or Swiss cheese, thinly sliced; 1 Tbsp tomato paste; 1 Tbsp canola or vegetable oil

Braised Oxtail and Gruyère Sandwiches might be just the main course you are searching for. One portion of this dish contains around 71g of protein, 41g of fat, and a total of 872 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have bay leaves, sandwich rolls, oxtails, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 5 hours.

Instructions

For the Oxtail: Adjust oven rack to center position and preheat oven to 250°F.

Ingredients you will need

Oxtail

Equipment you will use

Oven

Heat oil in a large Dutch oven over high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add as many oxtail pieces as will fit in a single layer. Cook until well browned, about 6 minutes. Flip pieces and cook until second side is browned, about 4 minutes longer.

Ingredients you will need

Oxtail

Transfer to a large plate and repeat with remaining oxtails until all oxtails are browned.

Ingredients you will need

Oxtail

Without removing any oil or rendered fat, add onion, carrot, and celery to now-empty pot and cook, stirring and scraping up browned bits from the bottom, until vegetables are well-browned, about 10 minutes total. Stir in tomato paste until vegetables are coated.

Ingredients you will need

Tomato Paste

Vegetable

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Pot

Add wine and cook, scraping up browned bits. Simmer until reduced by half, about 5 minutes.

Ingredients you will need

Wine

Add chicken stock and bay leaves. Return oxtails to pot, bring to a simmer, cover with the lid slightly ajar, and transfer to the oven. Cook until oxtail meat comes easily off the bone, about 4 hours.

Ingredients you will need

Chicken Stock

Bay Leaves

Oxtail

Bone

Meat

Equipment you will use

Oven

Pot

Using tongs, transfer oxtails to a large bowl. Set aside until cool enough to handle. Meanwhile, strain stock through a fine mesh strainer into a medium saucepan. Discard solids.

Ingredients you will need

Oxtail

Stock

Equipment you will use

Sieve

Sauce Pan

Tongs

Bowl

Place saucepan over medium heat and simmer stock until reduced to about 3/4 cup, about 15 minutes. Meanwhile, remove oxtail meat from bones and shred with fingers or two forks. Return meat to stock as it simmers. Finished stock/oxtail mixture should be very thick and sticky. Stir in parsley. Season to taste with salt and pepper and set aside. Oxtail mixture can be made up to 4 days in advance.

Ingredients you will need

Salt And Pepper

Parsley

Oxtail

Stock

Meat

Equipment you will use

Sauce Pan

To Make the Sandwiches: Preheat broiler to high. Slice bread in half horizontally and place cut-side-up on a rimmed baking sheet. Broil until lightly toasted, about 2 minutes.

Ingredients you will need

Bread