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CDWM SA - Ep.12 - Lydia's - Main

Lydia’s Oxtail & Creamy Sweetcorn Polenta

Ingredients

Serves: 5 people

Preparation time: 4 hrs

Oxtail

  • 1.5 kg oxtail
  • 1 med red onion
  • 4 cloves garlic, crushed
  • 5 sprigs rosemary
  • 5 sprigs thyme
  • 1 bouquet garni
  • 350 ml beef stock
  • 1 tin chopped tomatoes
  • 1 punnet baby carrots
  • 1 med head celery
  • 1 tbsp ginger
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp pepper

Polenta

  • 500 ml fresh cream
  • 3 cups water
  • 1 cup vegetable stock
  • 1 tsp salt
  • 2 cups polenta
  • 1 cup sweetcorn kernels
  • 1 tbsp butter

Preparation method

Oxtail

  • Season oxtail with salt and pepper, then brown in oil.
  • Add onion, garlic, rosemary, thyme, bouquet garni, carrots, celery and ginger. Cook ± 5 min, or until vegetables soft.
  • Stir in tomatoes, tomato paste and beef stock. Lower heat and cook for ± 3 hrs, or until meat is cooked.

Polenta

  • Bring cream, water and vegetable stock to the boil.
  • Carefully whisk polenta into pot. Simmer 10 min.
  • Add sweetcorn and salt. Simmer 15 min, stirring frequently.
  • Stir in butter. Serve with oxtail and sautéed vegetables.