Oxtail with polenta

October 14, 2016 (Last Updated: September 21, 2018)
Oxtail with polenta

There is nothing more comforting than a delicious, heart-warming oxtail for lunch (or for dinner). This family favourite oxtail with polenta recipe will definitely put a smile on the dial of the one you love. 

Print Recipe

Oxtail with polenta

Serves: 4
Cooking Time: 2 hours 20 mins

Ingredients

  • 20ml (4 tsp) butter
  • 30ml (2 tbsp) olive oil
  • 1kg oxtail
  • salt and freshly ground black pepper, to taste
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped
  • 60ml (¼ cup) red wine
  • 2 x 410g tins Italian chopped tomatoes
  • 4 bay leaves
  • polenta, to serve

Instructions

1

Heat the butter and oil in a large pot. Add the oxtail and season. Cook on all sides until golden. Remove from the pot and set aside.

2

In the same pot, sauté the onion, garlic, carrot, celery and parsley until the onion is translucent and the carrots are cooked, about 7 minutes.

3

Add the wine, tomatoes and bay leaves and adjust the seasoning. Cover the pot and simmer on a low heat until the meat is cooked, about 2 hours. Keep checking to make sure the sauce doesn’t dry out, adding a little water if necessary.

4

Prepare the polenta according to the packet instructions. Discard the bay leaves and serve the oxtail on a bed of hot polenta.

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October 14, 2016 (Last Updated: September 21, 2018) By
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