Guy Savors Tender Oxtails in Reno 🍖 Diners, Drive-Ins and Dives | Food Network
In the heart of Reno, Guy Fieri takes food lovers on a mouthwatering journey to Louis’ Basque Corner, a hidden gem celebrated for its hearty cuisine grounded in Basque traditions. This iconic eatery showcases an array of flavors and textures, but the star of the show is the tender oxtails—a dish that embodies comfort and richness.
The Art of Cooking Oxtails
Oxtails, often overlooked, are a celebration of slow cooking. When prepared correctly, they melt in your mouth, offering a depth of flavor that is both nostalgic and satisfying. This dish is all about patience; the longer the oxtails simmer, the more tender and flavorful they become.
Ingredients You’ll Need
- 2 pounds oxtails
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery ribs, diced
- 1 can (14.5 oz) crushed tomatoes
- 4 cups beef broth or stock
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Prepping the Oxtails: Begin by seasoning the oxtails with salt and pepper. Heat a large pot or Dutch oven over medium-high heat. Add a splash of oil and sear the oxtails on all sides until browned. This step not only adds flavor but also creates a beautiful color.
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Building the Flavor Base: Once browned, remove the oxtails from the pot and set them aside. In the same pot, add the diced onions, carrots, and celery. Sauté these vegetables until they soften and the onions become translucent, about 5-7 minutes. Then, add minced garlic and cook for an additional minute.
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Creating the Sauce: Stir in the crushed tomatoes, tomato paste, and beef broth. Mix well to combine all the ingredients, and scrape the bottom of the pot to release any browned bits—this is where a lot of flavors come from!
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Simmering the Dish: Return the oxtails to the pot, ensuring they are submerged in the liquid. Add bay leaves and thyme for an aromatic touch. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for about 2.5 to 3 hours until the oxtails are tender and the meat is falling off the bone.
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Finishing Touches: Once done, taste and adjust the seasoning if needed. Discard the bay leaves and serve the oxtails hot, garnished with fresh parsley for a pop of color.
Serving Suggestions
Serve these tender oxtails over a bed of creamy polenta or alongside hearty mashed potatoes to soak up the rich, flavorful sauce. A side of crusty bread is a perfect addition, allowing you to savor every drop of the delicious broth.
Conclusion
Guy Fieri’s visit to Louis’ Basque Corner highlights the beauty of comfort food that transcends generations. This oxtail recipe captures the essence of Basque culinary traditions, reminding us that food is not just about nourishment but also about warmth, heart, and community. So grab your apron and let’s get cooking!
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Video “Guy Savors Tender Oxtails in Reno 🍖 Diners, Drive-Ins and Dives | Food Network” was uploaded on 08/22/2026 to Youtube Channel Food Network