Oxtails al barolo with soft polenta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Oxtails, cut into thick |
| Pieces | ||
| 6 | tablespoons | Virgin olive oil |
| 2 | mediums | Red onion, cut into 1/2 inch |
| Dice | ||
| 2 | Carrots, cut into 1/2 inch | |
| Rounds | ||
| 2 | Ribs celery, cut into 1 inch | |
| Pieces | ||
| 2 | cups | Barolo wine |
| 2 | Anchovy fillets, rinsed and | |
| Patted dry | ||
| 2 | cups | Chicken stock |
| 2 | cups | Basic tomato sauce, recipe |
| Follows | ||
| 1 | bunch | Rosemary |
Directions
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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5747