| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Eastwest2 | 4 | Servings | |
INGREDIENTS
| 12 | Oxtails | |
| 2 | c | All-purpose flour |
| 1/4 | c | Ancho chile powder |
| 1/4 | c | Salt |
| 1/8 | c | Freshly-ground black pepper |
| 2 | Onions, chopped | |
| 2 | Fennel bulbs, chopped | |
| 1/2 | Celery stalk, chopped | |
| 1 | Carrot, chopped | |
| 10 | Garlic cloves | |
| 1 | T | Minced ginger |
| 4 | Lemon grass stalks, white | |
| part only pounded | ||
| minced | ||
| 2 | c | Red wine |
| 1 | Roma tomatoes -, 8 oz | |
| drained | ||
| 1/2 | c | Dark soy sauce |
| 1/2 | Fresh thyme | |
| 2 | Bay leaves | |
| Water, to cover oxtails | ||
| === PRESERVED LEMON POLENTA | ||
| === | ||
| 3 | c | Polenta |
| 2 | T | Minced ginger |
| 1/4 | c | Minced shallots |
| 1/2 | c | Finely-diced preserved |
| lemons | ||
| 3 | c | Chicken stock |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 4 | T | Butter |
| 2 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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. For the 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. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A29) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 1266 Calories (kcal); 14g Total Fat; (10% calories from fat); 28g Protein; 232g Carbohydrate; 31mg Cholesterol; 8277mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; Recipe by: Ming Tsai Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1390
Calories From Fat: 186
Total Fat: 21g
Cholesterol: 50.6mg
Sodium: 8941.2mg
Potassium: 940.4mg
Carbohydrates: 256.1g
Fiber: 29.4g
Sugar: 25.3g
Protein: 38.8g