Oxtails Al Barolo With Soft Polenta
| 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)
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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