Aromatic Braised Oxtail with Preserved Lemon Polenta Recipe

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.

No additional tips available.

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

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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.

Aromatic Braised Oxtail with Preserved Lemon Polenta

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