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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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The oxtail is high in gelatin, which gives it a extraordinary texture and makes the meat fork tender, it simply melted in your mouth, and the braised sauce of carrots, leeks, onions was the perfect topping for the creamy polenta. Ingredients:
■61/2 lb (3kg) oxtail, cut into 11/2 in (3.5cm) lengths |
■1/2 cup all-purpose flour |
■4 tbsp olive oil |
■1 tbsp honey |
■2 tbsp chopped thyme |
■2 tbsp chopped rosemary |
■salt and freshly ground black pepper |
■2 onions, chopped |
■2 carrots, cut into large chunks |
■1 fennel, diced leek, diced |
■2 garlic cloves, sliced |
■2 fresh hot red chiles, chopped (i could not find fresh chiles, so i used sriracha sauce) |
■one 750ml bottle hearty red wine |
■chopped parsley, and the zest of a lemon to garnish |
Directions:
1. The stew can be cooled, covered, and refrigerated for up to 2 days, and gets better as it rests.
2. 1.Preheat the oven to 300°F (150°C). Toss the oxtail in flour that has been mixed with about a tablespoon of salt and pepper, (I also added a bit of chopped thyme), to coat lightly. Heat 2 tbsp of the oil in a large frying pan (or dutch oven) over medium-high heat. In batches, add the oxtail and cook, turning occasionally, about 5 minutes, until browned. Transfer to a large plate.
3. 2.Drizzle the honey over the oxtail. Sprinkle with the thyme and rosemary, and season with more salt and pepper.
4. 3.Heat the remaining oil in the frying pan (or dutch oven). Add the vegetables, garlic, and chiles and cook for 6 minutes, until softened. Place the oxtails on top of the vegetables and add the wine. Cover and bake for 2–3 hours, until the oxtail is very tender.
5. 4.After you take it out of the oven you may have a bit of fat on top of the sauce, with a spoon skim the fat from the surface of the sauce.
6. Serve over cheesy polenta. (recipe is posted.)
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