Oxtails Al Barolo With Soft Polenta
Last updated 6/12/2012 12:59:37 AM. Recipe ID 22615. Report a problem with this recipe.
Title: Oxtails al barolo with soft polenta
Yield: 4 Servings
5 lb Oxtails, cut into thick
6 tb Virgin olive oil
2 md Red onion, cut into 1/2 inch
2 Carrots, cut into 1/2 inch
2 Ribs celery, cut into 1 inch
2 c Barolo wine
2 Anchovy fillets, rinsed and
2 c Chicken stock
2 c Basic tomato sauce, recipe
1 bn Rosemary
Place oxtails in cold water and bring to a boil. Lower heat and
simmer 30 minutes. Drain and cool. In a thick bottomed Dutch oven,
heat oil until smoking. Place onion, carrots and celery in pot and
cook until golden brown, about 10 to 12 minutes. Add wine, anchovy,
chicken stock, tomato sauce and rosemary and bring to a boil. Add
oxtails to liquid, cover and bring to a boil. Lower heat to simmer
and cook 11/2 hours or until fork tender. Serve with soft polenta.
Yield: 4 servings
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