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.