Title: Oxtails Al Barolo with Soft Polenta
Categories: Beef, Italian, Corn, Wine, Anchovies
Yield: 6 Servings
5 lb Oxtails; in thick pieces
6 tb Virgin olive oil
2 md Red onion; in 1/2" dice
2 Carrots; in 1/2" rounds
2 Celery ribs; in 1" pieces
2 c Barolo wine
2 Anchovy fillets,rinsed;
- patted dry
2 c Chicken stock
2 c Basic tomato sauce
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.
