Braised oxtail with polenta

Oxtail?  Really?  Well, you COULD use a real oxtail, but a beef tail may be easier to find.  Kyle used a beef tail when he made this recipe for the picture below, and he thought it worked just fine.

Ingredients

• 1 cup of polenta prepared to package directions (can substitute mashed potatoes)
• 1 pack oxtail
• 1 large diced white onion
• 5-8 garlic cloves (depending on size and personal tastes)
• Salt and pepper
• Olive oil
• Two tablespoons butter
• Fresh rosemary- one large sprig
• Fresh thyme- two large sprigs
• 1 cup Beef stock
• 1 cup Red wine
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce

Preparation

• Preheat oven to 350°
• Season oxtail pieces on all sides with salt and pepper
• Chop onion into a large dice
• Peel garlic but leave cloves whole
• In a large Dutch oven sear oxtail pieces over medium high heat on each side until browned, set aside.
• In the same pot add olive oil and onions, sauté until onions are slightly browned.
• Add butter and garlic to onions and sauté until fragrant, about 1-2 minutes.
• Add red wine and allow alcohol to cook out, 2-3 minutes.
• Add tomato paste and Worcestershire and stir until mixture begins to thicken.
• Add beef stock and herbs to the pot.
• Return oxtail pieces to the pot, making sure that they are submerged in cooking liquid.
• Cover the pot and place in oven for 2-3 hours, or until oxtail pieces are tender and come away from the bone easily
• Once cooked remove oxtail pieces and debone
• Place a hearty scoop of prepared polenta into a bowl, top with pieces of oxtail and cooking liquid.
• Serve immediately
• Try adding different veggies to the pot. I used baby carrots and they were delicious. Try carrots, potatoes, squash, etc.

In November 2021, Kyle finished his first year as Head Chef in Kyle’s Kitchen.  To look back, here’s his very first recipe for Cranberry Apple Stuffed Pork Loin (which is really great, even if it’s from 2020) and his first ORIGINAL recipe for a Vegetable Medley