Free Recipe Oxtails Al Barolo with Soft Polenta
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Oxtails Al Barolo with Soft Polenta Recipe
5 lb Oxtails, in thick pieces
6 tb Virgin olive oil
2 md Red onion, in 1/2 dice
2 Carrots, in 1/2 rounds
2 Ribs celery, in 1 pieces
2 c Barolo wine
2 Anchovy fillets,rinsed,
-patted dry
2 c Chicken stock
2 c Basic tomato sauce
1 bn Rosemary
Oxtails Al Barolo with Soft Polenta Preparation
Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool. In a thickbottomed 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 11/2 hours or until fork tender. Serve with soft polenta. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #515 by Sue <suechef@sover.net> on Mar 13, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Oxtails Al Barolo with Soft Polenta?
If you know a better Oxtails Al Barolo with Soft Polenta Recipe please comment below.