Total:
6 hr 30 min
Active:
1 hr 30 min
Yield:
4 servings
Level:
Easy

Ingredients

PRESERVED LEMON POLENTA

Directions

Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning: the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. 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.

PRESERVED LEMON POLENTA: In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add 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.

IDEAS YOU'LL LOVE

Oxtail Stew

Recipe courtesy of Pyrenees Cafe

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Braised Short Ribs

Recipe courtesy of Wolfgang Puck

Braised Short Ribs

Recipe courtesy of Ree Drummond

Braised Tri-Tip Roast

Recipe courtesy of Tiffani Thiessen

Braised Short Ribs

Braised Celery

Recipe courtesy of Food Network Kitchen

Beer Braised BBQ Pork Butt

Recipe courtesy of Dave Lieberman

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking