Oxtails Al Barolo With Soft Polenta

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CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Import, New, Text	1	Servings

INGREDIENTS

5	lb	Oxtails, in thick pieces
6	T	Virgin olive oil
2		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		Rosemary
		minutes. Drain and cool.

INSTRUCTIONS

Place oxtails in cold water and bring to a boil. Lower heat and simmer
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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 290 Calories From Fat: 77 Total Fat: 8.5g Cholesterol: 34.8mg Sodium: 1678.3mg Potassium: 1152.2mg Carbohydrates: 32.4g Fiber: 4.5g Sugar: 15.3g Protein: 20.5g