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Aromatic Braised Oxtail With Preserved Lemon Polenta
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
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