Aromatic Braised Oxtail With Preserved Lemon Polenta Recipe
Source: cookeatshare.com/recipes/aromatic-braised-oxtail-with-preserved-lemon-polenta-69480
Ingredients
- 12 x oxtails
- 2 c. all-purpose flour
- 1/4 c. ancho chile pwdr
- 1/4 c. salt
- 1/8 c. freshly-grnd black pepper
- 2 x onions minced
- 2 x fennel bulbs minced
- 1/2 x celery stalk minced
- 1 lrg carrot minced
- 10 x garlic cloves
- 1 Tbsp. chopped ginger
- 4 x lemon grass stalks, white part only pounded, chopped
- 2 c. red wine
- 1 can Roma tomatoes - (8 ounce) liquid removed
- 1/2 c. dark soy sauce
- 1/2 bn fresh thyme
- 2 x bay leaves Water to cover oxtails
- 3 c. polenta
- 2 Tbsp. chopped ginger
- 1/4 c. chopped shallots
- 1/2 c. finely-diced preserved lemons
- 3 c. chicken stock Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. butter
Directions
- Mix flour, chile, salt and pepper and coat oxtails well.
- In a warm stock pot, coat bottom with oil and sear oxtails till all sides are browned.
- Pull out oxtails and wipe out stock pot.
- Saute/fry onions, fennel, celery, carrots, garlic, ginger and lemon grass.
- Deglaze with wine and reduce.
- Add in tomatoes, soy, thyme and bay.
- Add in water to completely cover meat.
- Check for seasoning; the broth should taste well seasoned.
- Bring to boil then simmer on low heat for 3 hrs.
- The meat should fall off of the bone.
- Remove oxtails and reduce sauce by 20 percent.
- Using a hand blender, puree sauce.
- Check for seasoning.
- Serve on top of polenta.
- For the Preserved Lemon Polenta: In a saucepan, saute/fry shallots and ginger in 1 Tbsp.
- of butter.
- Add in polenta, lemons, stock, salt, pepper and butter.
- Check for seasoning.
- Stir well and cover tightly.
- Bake in 400 degree oven for 1 hour.
- A crust will form.
- Break through crust for polenta.
- This recipe yields 4 servings.
- Suggested Wine: Hawley, Dry Creek Valley, Merlot, 1995