• 4servings
  • 390minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, D, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 oxtails

  2. 2 cups all-purpose flour

  3. 1/4 cup ancho chile powder

  4. 1/4 cup salt

  5. 1/8 cup black pepper

  6. 2 chopped onions

  7. 2 chopped fennel

  8. 1/2 stalk chopped celery

  9. 1 large chopped carrot

  10. 10 garlic cloves

  11. 1 tablespoon minced ginger

  12. 4 stalks lemon grass, white part only, pounded and minced

  13. 2 cups red wine

  14. 8-ounce can of Roma tomatoes, drained

  15. 1/2 cup dark soy sauce

  16. 1/2 bunch fresh thyme

  17. 2 bay leaves

  18. Water to cover oxtails


  20. 3 cups polenta

  21. 2 tablespoons minced ginger

  22. 1/4 cup minced shallots

  23. 1/2 cup fine dice preserved lemons

  24. 3 cups chicken stock

  25. Salt and black pepper to taste

  26. 4 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass . Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning: the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. The meat should fall off of the bone. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning. Serve on top of polenta.

  2. In a saucepan , saute shallots and ginger in 1 tablespoon of butter. Add polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400 degree oven for 1 hour. A crust will form. Break through crust for polenta.


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