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