Recipes

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: 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. 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. 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. 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. 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. 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.