Oxtail with Toasted Polenta (Appetizer)
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OXTAIL
  1. 5 lbs Oxtail
  2. 1 yellow onion
  3. 3 large carrots
  4. 3 bay leaves
  5. 1 cup red wine
  6. 2 oz. whole garlic cloves
  7. 5 Dried Guajillo Chile Peppers (puree)
  8. Salt and pepper
TOASTED POLENTA
  1. 2 cups polenta
  2. 4 cups vegetable stock
  3. 4 oz butter
  4. 1 cup milk
  5. Salt and pepper
OXTAIL
  1. Set oven to 350 degrees. In a large skillet, sear oxtail with chopped carrots and half the onion, chopped, for 10 minutes. Add Guajillo puree, wine, salt, pepper and bay leaves and set in oven for 5 hours.
  2. Guajillo Puree - In a pot, boil the dried Guajillo peppers, half of the chopped yellow onion, one ounce of garlic, and, when softened, puree in a food processor. Add the puree to the oxtail.
TOASTED POLENTA
  1. Toast the polenta in a saute pan.
  2. In a saucepan, add milk, butter, stock, salt and pepper and simmer for about 10 minutes.
  3. Add polenta to liquids in a thin stream, stirring constantly for 2 minutes or until thick - should look like mashed potatoes.
  4. Remove from heat. Top with the braised oxtail and serve.
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