Oxtails al Barolo with Soft Polenta Recipe

Name: Oxtails al Barolo with Soft Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds oxtails, cut into thick pieces; 6 tablespoons virgin olive oil; 2 medium red onion, cut into 1/2 inch dice; 2 carrots, cut into 1/2 inch rounds; 2 ribs celery, cut into 1 inch pieces; 2 cups Barolo wine; 2 anchovy fillets, rinsed and patted dry; 2 cups chicken stock; 2 cups basic tomato sauce, recipe follows; 1 bunch rosemary; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

5 pounds oxtails, cut into thick pieces
6 tablespoons virgin olive oil
2 medium red onion, cut into 1/2 inch dice
2 carrots, cut into 1/2 inch rounds
2 ribs celery, cut into 1 inch pieces
2 cups Barolo wine
2 anchovy fillets, rinsed and patted dry
2 cups chicken stock
2 cups basic tomato sauce, recipe follows
1 bunch rosemary
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
Place oxtails in cold water and bring to a boil.
2
Lower heat and simmer 30 minutes.
3
Drain and cool.
4
In a heavy-bottomed Dutch oven, heat oil until smoking.
5
Place onion, carrots and celery in pot and cook until golden brown, about 10 to 12 minutes.
6
Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil.
7
Add oxtails to liquid, cover and bring to a boil.
8
Lower heat to simmer and cook 1 1/2 hours or until fork tender.
9
Serve with soft polenta.
10
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
11
Add the thyme and carrot and cook 5 minutes more.
12
Add the tomatoes.
13
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
14
Season with salt to taste.
15
Serve immediately, or set aside for further use.
16
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

726

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 5 pounds oxtails, cut into thick pieces, 6 tablespoons virgin olive oil, 2 medium red onion, cut into 1/2 inch dice, 2 carrots, cut into 1/2 inch rounds, and more.

Yes, Oxtails al Barolo with Soft 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.

Oxtails al Barolo with Soft Polenta

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