Aromatic Braised Oxtail With Preserved Lemon Polenta Recipe Recipe

Name: Aromatic Braised Oxtail With Preserved Lemon Polenta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 x oxtails; 2 c. all-purpose flour; 1/4 c. ancho chile pwdr; 1/4 c. salt; 1/8 c. freshly-grnd black pepper; 2 x onions minced; 2 x fennel bulbs minced; 1/2 x celery stalk minced; 1 lrg carrot minced; 10 x garlic cloves; 1 Tbsp. chopped ginger; 4 x lemon grass stalks, white part only pounded, chopped; 2 c. red wine; 1 can Roma tomatoes - (8 ounce) liquid removed; 1/2 c. dark soy sauce; 1/2 bn fresh thyme; 2 x bay leaves Water to cover oxtails; 3 c. polenta; 2 Tbsp. chopped ginger; 1/4 c. chopped shallots; 1/2 c. finely-diced preserved lemons; 3 c. chicken stock Salt to taste Freshly-grnd black pepper to taste; 4 Tbsp. butter

Servings: persons

12 x oxtails
2 c. all-purpose flour
1/4 c. ancho chile pwdr
1/4 c. salt
1/8 c. freshly-grnd black pepper
2 x onions minced
2 x fennel bulbs minced
1/2 x celery stalk minced
1 lrg carrot minced
10 x garlic cloves
1 Tbsp. chopped ginger
4 x lemon grass stalks, white part only pounded, chopped
2 c. red wine
1 can Roma tomatoes - (8 ounce) liquid removed
1/2 c. dark soy sauce
1/2 bn fresh thyme
2 x bay leaves Water to cover oxtails
3 c. polenta
2 Tbsp. chopped ginger
1/4 c. chopped shallots
1/2 c. finely-diced preserved lemons
3 c. chicken stock Salt to taste Freshly-grnd black pepper to taste
4 Tbsp. butter

1
Mix flour, chile, salt and pepper and coat oxtails well.
2
In a warm stock pot, coat bottom with oil and sear oxtails till all sides are browned.
3
Pull out oxtails and wipe out stock pot.
4
Saute/fry onions, fennel, celery, carrots, garlic, ginger and lemon grass.
5
Deglaze with wine and reduce.
6
Add in tomatoes, soy, thyme and bay.
7
Add in 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 hrs.
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
For the Preserved Lemon Polenta: In a saucepan, saute/fry shallots and ginger in 1 Tbsp.
16
of butter.
17
Add in polenta, lemons, stock, salt, pepper and butter.
18
Check for seasoning.
19
Stir well and cover tightly.
20
Bake in 400 degree oven for 1 hour.
21
A crust will form.
22
Break through crust for polenta.
23
This recipe yields 4 servings.
24
Suggested Wine: Hawley, Dry Creek Valley, Merlot, 1995

1334

kcal

Calories

Fat

205

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.

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 12 x oxtails, 2 c. all-purpose flour, 1/4 c. ancho chile pwdr, 1/4 c. salt, and more.

Yes, Aromatic Braised Oxtail With Preserved Lemon Polenta Recipe 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 Recipe

How did you like this recipe?

Frequently Asked Questions