Jamón de jabalí con salsa de castañas

chestnuts

🥗Healthier: mushrooms

💰Cheaper: canned mushrooms

Mushrooms provide a similar texture and umami flavor.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness of wine without alcohol.

Heat olive oil in a large pot over medium heat until shimmering.

Season oxtail with salt and black pepper, then brown on all sides for 8-10 minutes.

Remove oxtail and set aside; add onion, garlic, carrot, and celery to the pot.

Sauté vegetables until softened, about 5-7 minutes.

Stir in tomato paste and cook for 2-3 minutes until caramelized.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Return oxtail to the pot and add beef broth, bay leaves, and thyme.

Bring to a simmer, then cover and reduce heat to low.

Braise for 2-3 hours until oxtail is tender and meat falls off the bone.

In the last 30 minutes, add chestnuts to the pot.

Adjust seasoning with salt, black pepper, and paprika to taste.

Remove bay leaves and thyme sprigs before serving.

Garnish with chopped parsley and serve hot.

Cooking Techniques

Spice Level:

Allergens