Braised Oxtail Stew

Ingredients:

For the Oxtail Stew:

• 3-4 lbs oxtail, cut into pieces
• 2 tbsp olive oil (for browning)
• 1 cup red wine (preferably dry red wine like Cabernet or Merlot)
• 4 cups beef broth (or more, as needed)
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 large carrots, peeled and cut into thick rounds
• 2 medium onions, coarsely chopped
• 3 garlic cloves, minced
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

For the Creamy Polenta:

• 1 cup coarse cornmeal (polenta)
• 4 cups water or chicken broth
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• Salt, to taste

For the Roasted Brussels Sprouts:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 oz bacon, diced
• Salt and pepper, to taste

Instructions:

1. Brown the Oxtail:

   • Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat.
   • Season the oxtail pieces generously with salt and pepper. Add the oxtail to the pot in batches, browning them on all sides. This should take about 8-10 minutes per batch.
   • Remove the browned oxtail and set aside.

2. Deglaze and Add Liquids:

   • Lower the heat to medium and add the red wine to the pot, scraping the browned bits from the bottom of the pan with a wooden spoon.
   • Let the wine reduce by about half, which should take 4-5 minutes.
   • Add the beef broth, diced tomatoes (with juices), carrots, onions, minced garlic, thyme, and bay leaves. Stir to combine.

3. Slow Cook the Oxtail Stew:

   • Return the browned oxtail pieces to the pot, making sure they are submerged in the liquid.
   • Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low. Let it cook slowly for 3-4 hours, or until the oxtail is tender and the meat is falling off the bone. Alternatively, you can transfer the pot to a 300°F (150°C) oven and braise it for 3-4 hours.
   • Check occasionally to ensure there is enough liquid, adding more beef broth if necessary.

4. Prepare the Creamy Polenta:

   • In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Add a pinch of salt.
   • Gradually whisk in the polenta and reduce the heat to low. Continue stirring frequently to avoid lumps, cooking the polenta for about 25-30 minutes, or until it’s thick and creamy.
   • Stir in the butter and Parmesan cheese, and season with salt to taste. Keep the polenta warm.

5. Roast the Brussels Sprouts:

   • Preheat your oven to 400°F (200°C).
   • Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out on a baking sheet.
   • Roast in the preheated oven for 20-25 minutes, or until they are golden and crispy on the edges, tossing once halfway through.
   • While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.

6. Serve:

   • Once the oxtail stew is ready, remove the bay leaves and thyme sprigs. Taste the broth and adjust the seasoning with salt and pepper if needed.
   • Serve the tender oxtail stew over a bed of creamy polenta, garnishing with the crispy bacon bits.
   • Add the roasted Brussels sprouts on the side for a delicious, balanced meal.