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Рецепт Oxtails Al Barolo With Soft Polenta
by Global Cookbook

Oxtails Al Barolo With Soft Polenta
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Ингредиенты

  • 5 lb Oxtails cut thick pcs
  • 6 Tbsp. Virgin extra virgin olive oil
  • 2 med Red onions cut 1/2" dice
  • 2 x Carrots cut 1/2" rounds
  • 2 x Celery ribs cut 1" pcs
  • 2 c. Barolo wine
  • 2 x Anchovy fillets rinsed, patted dry
  • 2 c. Chicken stock
  • 2 c. Basic Tomato Sauce see * Note
  • 1 bn Rosemary
  • 1 x recipe Soft Polenta With Poppy And Robiola See * Note

Инструкции

  1. Place oxtails in cool water and bring to a boil. Lower heat and simmer 30 min. Drain and cold.
  2. In a thick-bottomed Dutch oven, heat oil till smoking. Place onion, carrots and celery in pot and cook till golden brown-brown, about 10 to 12 min. Add in wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add in oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hrs or possibly till fork tender. Serve with the Soft Polenta With Poppy And Robiola.
  3. This recipe yields 4 servings.