Last night's dinner was Oxtails. I love, love oxtails.
Since I was going to be out all afternoon, I put the Oxtails on to simmer early in the morning.
My favourite way to serve them is over polenta. I don't know why I don't cook polenta more often. It is soooooo gooooood. . Cooked in chicken broth seasoned with minced garlic and and finished off with butter and parmesan cheese.
3 pounds oxtails (I Prefer the smaller ones)
1 onion chopped
2 stalks of celery chopped
1 carrot chopped
1 head of garlic, cloves peeled,
Fresh rosemary minced
1 or 2 tablespoons of tomato paste
1 cup red wine
Beef broth (enough to cover meat)
Brown oxtails in small batches so that they brown and don't steam.
Remove from pan and add chopped onions, carrots and celery. Brown vegetables and add the head of peeled garlic cloves,
Add red wine, beef broth, chopped fresh rosemary, salt, pepper and a squirt of tomato paste. Cover and simmer until the oxtails are tender. Remove oxtails. Skim off fat and then whisk using a stick blender to puree the liquid with the vegetables to thicken the sauce.