
Oxtail with Toasted Polenta (Appetizer)
2014-08-07 11:40:08

OXTAIL
- 5 lbs Oxtail
- 1 yellow onion
- 3 large carrots
- 3 bay leaves
- 1 cup red wine
- 2 oz. whole garlic cloves
- 5 Dried Guajillo Chile Peppers (puree)
- Salt and pepper
TOASTED POLENTA
- 2 cups polenta
- 4 cups vegetable stock
- 4 oz butter
- 1 cup milk
- Salt and pepper
OXTAIL
- 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.
- 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
- Toast the polenta in a saute pan.
- In a saucepan, add milk, butter, stock, salt and pepper and simmer for about 10 minutes.
- Add polenta to liquids in a thin stream, stirring constantly for 2 minutes or until thick - should look like mashed potatoes.
- Remove from heat. Top with the braised oxtail and serve.
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