Laura Truter oxtail gemolata and parmesan polenta
Feeds: 8-10 Persons
Time:
4-5 Hours

Method

Oxtail

Preheat the oven to 120°C.

In a large casserole dish, on the stovetop heat the oil and sauté the onions, garlic, celery and carrots. Add the oxtail pieces and brown well. Sprinkle the flour over the meat, then add the chopped tomatoes, tomato purée, brown sugar, wine, stock, spices and herbs. (If the casserole dish is not large enough, you can do this in batches and transfer everything into a deep oven tray afterwards.) Once the dish reaches boiling point, cover it with a lid and transfer to the oven and cook for at 4-5 hours.

After 3 hours, check the liquid and add more water or extra stock if needed. Make sure the meat is covered with liquid. 

Remove from the oven and make sure that the meat falls off the bone, check the seasoning and top with gremolata. Serve with parmesan polenta.

Gremolata

Place all ingredients into a food processor and pulse until fine.

Parmesan Polenta

Bring the water to the boil, add salt. Once the water is boiling, add the butter and milk. Add polenta and cook approximately 5 minutes, until the liquid has evaporated. Stir in the grated parmesan.

Ingredients

Oxtail
  • Canola oil for frying
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 2 sticks fresh celery, chopped
  • 2 carrots, chopped
  • 3kg oxtail
  • 15ml cake flour
  • 1TBS brown sugar
  • 3 x 410g can chopped and peeled tomatoes
  • 30ml tomato purée
  • 500ml red wine
  • 500ml beef stock
  • 1 piece of stick cinnamon
  • 2 whole cloves
  • 10ml ground cumin
  • 2 bay leaves
  • 30ml chopped fresh rosemary, chopped

Gremolata

  • 1 large bunch of flat leaf parsley, finely chopped
  • zest of 1 orange
  • 2 cloves garlic, crushed

Parmesan Polenta

  • 3 cups water
  • 1ts salt
  • 1 cup full cream milk
  • 2 cups polenta
  • 50g butter
  • 100g grated parmesan