Babish Italian beef with oxtail gravy
Binging with Babish · ♥ 33.4K likes · 1.5M views · 12 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 5 lb chuck roast
- kosher salt
- freshly ground black pepper
- oxtails
Coat the chuck roast generously on all sides with kosher salt and black pepper, wrap it and refrigerate at least four hours.
- 1 whole onion
- 2 whole carrots
- 4 whole parsley
- neutral flavored oil
Toss the oxtails with the chopped onion, carrots and parsley stalks, a light salting and a generous amount of neutral oil.
- 4 cup water
Deglaze the pan with about four cups of water, scraping up all the fond.
- 2 whole bay leaves
- 1 tbsp whole peppercorns
- 1 tbsp whole allspice berries
- 1 tbsp fennel seed
- 1 tbsp coriander seed
- 2 tsp celery seed
- 2 tsp sweet paprika
Add the bay leaves, peppercorns, allspice berries, fennel, coriander, celery seed and paprika.
- ½ tsp red chili flake
- 1 tsp freshly ground black pepper
- 2 whole rosemary
- thyme
- 5 sprigs parsley
Add the chili flake, ground black pepper, rosemary, thyme and parsley.
- 1 whole garlic
Nestle the beef into the liquid with nothing underneath it and add a whole head of garlic.
Braise in a preheated 300F oven for one and a half to three hours, depending on the size of the beef.
After about an hour, temp it and flip it so it browns all over; pull it at around 130F internal.
Pull the roast out to cool separately and return the roasting pan to the oven to finish the oxtails.
Strain the cooking liquid through a fine mesh sieve, pressing to extract everything, cool about an hour and refrigerate overnight with the beef.
Trim the bread to hoagie size and slice the cold beef thinly.
Lightly oil and griddle the bread weighed down on a cast iron skillet while the beef heats through in the liquid, 15 to 30 seconds.
- sliced wet American cheese
- provolone
Layer on American cheese and provolone, load with beef and the homemade giardiniera, wrap tight and let it sit.