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Receta Oxtails Al Barolo With Soft Polenta

by Global Cookbook

Ingredientes

5 lb Oxtails cut thick pcs 6 Tbsp. Virgin extra virgin olive oil 2 med Red onions cut 1/2" dice 2 x Carrots cut 1/2" rounds 2 x Celery ribs cut 1" pcs 2 c. Barolo wine

2 x Anchovy fillets rinsed, patted dry 2 c. Chicken stock 2 c. Basic Tomato Sauce see * Note 1 bn Rosemary 1 x recipe Soft Polenta With Poppy And Robiola See * Note

Direcciones

1. Place oxtails in cool water and bring to a boil. Lower heat and simmer 30 min. Drain and cold.
2. In a thick-bottomed Dutch oven, heat oil till smoking. Place onion, carrots and celery in pot and cook till golden brown-brown, about 10 to 12 min. Add in wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add in oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hrs or possibly till fork tender. Serve with the Soft Polenta With Poppy And Robiola.
3. This recipe yields 4 servings.

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