Eat & Greet Recipe: Forest Mushroom Agnolotti with Rainbow Swiss Chard and Red Wine-Braised Oxtail

Feb. 7, 2008 — -- Divide the oxtail between two resealable plastic bags. Combine the carrots, leeks, onions, garlic, parsley, thyme, bay leaf, and red wine in a large bowl. Divide the marinade between two bags. Refrigerate for 18 to 20 hours, turning once or twice.

Preheat oven to 325º.

Remove oxtail from the refrigerator and, using a slotted spoon, transfer the meat from the plastic bags to a container. Strain the marinade into a saucepan and transfer the vegetables to another container. Heat the marinade over medium-low heat and gently simmer, skimming and discarding the impurities as they rise to the surface, 7 to 10 minutes. Remove from heat.

Lay oxtail on a paper towel to absorb excess marinade and season with salt and pepper. Dredge in flour and shake off any excess. Heat canola oil in a large oven-proof pot over medium heat. Sear the oxtail, in batches if necessary, until browned, about 3 minutes per side. Drain remaining oil from the pot leaving only the crusty brown particles on the bottom. Return pot to the stove, add the reserved marinated vegetables, and cook over medium heat, stirring occasionally and scraping the glaze from the bottom of the pot, until golden brown, 3 to 4 minutes. Add the reserved marinade to the pot. Simmer over medium heat until the liquid is reduced by half, 20 to 25 minutes. Return oxtail to the pot and add veal and chicken stocks. Return liquid to a simmer and braise in the oven until meat falls off of the bone, 3 to 4 hours.