Oxtails Al Barolo With Soft Polenta

Recipe Ingredients

5 lbs	2270g / 80oz	Oxtails - cut thick pieces
6 tablespoons	90ml	Virgin olive oil
2 tablespoons	30ml	Red onions - cut 1/2" dice (medium)
2		Carrots - cut 1/2" rounds
2		Celery ribs - cut 1" pieces
2 cups	474ml	Barolo wine
2		Anchovy fillets - rinsed, patted dry
2 cups	474ml	Chicken stock
2 cups	474ml	Basic tomato sauce - see * note
1		Rosemary
1		Soft polenta with poppy and - see * note robiola

Recipe Instructions

* Note: See the "Basic Tomato Sauce" and "Soft Polenta With Poppy And Robiola" recipes which are included in this collection.

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 1 1/2 hours or until fork tender. Serve with the Soft Polenta With Poppy And Robiola.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5746)

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