Aromatic Braised Oxtail with Preserved Lemon Polent

Name: Aromatic Braised Oxtail with Preserved Lemon Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oxtails; 2 cups all-purpose flour; 1/4 cup ancho chile powder; 1/4 cup salt; 1/8 cup black pepper; 2 chopped onions; 2 chopped fennel; 1/2 stalk chopped celery; 1 large chopped carrot; 10 garlic cloves; 1 tablespoon minced ginger; 4 stalks lemon grass, white part only, pounded and minced; 2 cups red wine; 8 -ounce can of Roma tomatoes, drained; 1/2 cup dark soy sauce; 1/2 bunch fresh thyme; 2 bay leaves; Water to cover oxtails; 3 cups polenta; 2 tablespoons minced ginger; 1/4 cup minced shallots; 1/2 cup fine dice preserved lemons; 3 cups chicken stock; Salt and black pepper to taste; 4 tablespoons butter

Servings: persons

12 oxtails
2 cups all-purpose flour
1/4 cup ancho chile powder
1/4 cup salt
1/8 cup black pepper
2 chopped onions
2 chopped fennel
1/2 stalk chopped celery
1 large chopped carrot
10 garlic cloves
1 tablespoon minced ginger
4 stalks lemon grass, white part only, pounded and minced
2 cups red wine
8 -ounce can of Roma tomatoes, drained
1/2 cup dark soy sauce
1/2 bunch fresh thyme
2 bay leaves
Water to cover oxtails
3 cups polenta
2 tablespoons minced ginger
1/4 cup minced shallots
1/2 cup fine dice preserved lemons
3 cups chicken stock
Salt and black pepper to taste
4 tablespoons butter

1
Mix flour, chile, salt and pepper and coat oxtails well.
2
In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned.
3
Pull out oxtails and wipe out stock pot.
4
Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass.
5
Deglaze with wine and reduce.
6
Add tomatoes, soy, thyme and bay.
7
Add water to completely cover meat.
8
Check for seasoning: the broth should taste well seasoned.
9
Bring to boil then simmer on low heat for 3 hours.
10
The meat should fall off of the bone.
11
Remove oxtails and reduce sauce by 20 percent.
12
Using a hand blender, puree sauce.
13
Check for seasoning.
14
Serve on top of polenta.
15
In a saucepan, saute shallots and ginger in 1 tablespoon of butter.
16
Add polenta, lemons, stock, salt, pepper and butter.
17
Check for seasoning.
18
Stir well and cover tightly.
19
Bake in 400 degree oven for 1 hour.
20
A crust will form.
21
Break through crust for polenta.

1134

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 12 oxtails, 2 cups all-purpose flour, 1/4 cup ancho chile powder, 1/4 cup salt, and more.

Yes, Aromatic Braised Oxtail with Preserved Lemon Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aromatic Braised Oxtail with Preserved Lemon Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions