Description
Tender oxtail braised in a rich tomato and wine sauce, served atop creamy Parmesan polenta and finished with a bright gremolata.
Ingredients
Units
Scale
- 3-4 lbs (1-2 kg) oxtail
- 1/4 cups (30 g) all-purpose flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 cup (150 g) large onion, chopped
- 1 cup (120 g) medium carrots, chopped
- 1 cups (240 ml) dry white wine
- 1 3/4 cups (420 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 cups (240 ml) beef stock
- 1 orange zest
- 3-4 cloves garlic, minced
- 1/2 cups (30 g) fresh flat-leaf parsley, chopped
- 1 lemon zest
- 4 cups (960 ml) water
- 1 cup (160 g) polenta
- 1 cup (100 g) grated Parmesan cheese
- 1 tsp salt
Instructions
- Prepare the Oxtail:
- Preheat your oven to 350°F (175°C).
- In a shallow dish, combine the flour, salt, and pepper. Dredge the oxtail slices in the seasoned flour, shaking off any excess.
- Heat the olive oil and butter in a large oven-safe sauté pan over medium-high heat until the butter is melted and begins to bubble.
- Add the oxtail slices in batches, being careful not to overcrowd the pan. Brown each side for about 3-4 minutes. Remove and set aside.
- Sauté the Vegetables:
- In the same pan, add the chopped onion and carrots. Sauté over medium heat until softened and golden, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze and Build the Sauce:
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 5 minutes.
- Stir in the crushed tomatoes, beef stock, and orange zest. Season with salt and pepper to taste.
- Braise the Oxtail:
- Return the browned oxtail slices to the pan, ensuring they are partially submerged in the sauce.
- Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
- Braise for about 2 hours, turning the oxtail pieces halfway through, until the meat is tender and falling off the bone.
- Make the Gremolata:
- While the oxtail is braising, prepare the gremolata by combining the minced garlic, chopped parsley, and lemon zest in a small bowl. Set aside.
- Prepare the Parmesan Polenta:
- In a medium saucepan, bring the water to a boil over medium-high heat.
- Slowly whisk in the polenta, stirring constantly to prevent lumps.
- Reduce the heat to low and cook, stirring frequently, for about 15-20 minutes, until the polenta is thick and creamy.
- Stir in the grated Parmesan cheese and salt. Adjust seasoning as needed.
- Assemble and Serve:
- Remove the oxtail from the oven and let it rest for a few minutes.
- Serve a generous scoop of polenta on each plate, top with two or three slices of the oxtail, and spoon some of the sauce over the top.
- Finish with a sprinkling of gremolata.
Notes
- For deeper flavor, marinate the oxtail in the white wine and some of the aromatics (onion, carrots, garlic) for at least 4 hours before braising.
- If you don’t have dry white wine, substitute with an equal amount of dry sherry or beef broth.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 135 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 180