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

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