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Oxtails al Barolo with Soft Polenta

Oxtails al Barolo with Soft Polenta
Need a gluten free, dairy free, and primal main course? Oxtails al Barolo with Soft Polenta could be a great recipe to try. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 1987 calories, 181g of protein, and 119g of fat. This recipe serves 4. Head to the store and pick up anchovy, garlic, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

1
Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes.
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OxtailOxtail
WaterWater
2
Drain and cool. In a heavy-bottomed Dutch oven, heat oil until smoking.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
3
Place onion, carrots and celery in pot and cook until golden brown, about 10 to 12 minutes.
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CarrotCarrot
CeleryCelery
OnionOnion
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PotPot
4
Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil.
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Chicken StockChicken Stock
Tomato SauceTomato Sauce
RosemaryRosemary
AnchoviesAnchovies
WineWine
5
Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hours or until fork tender.
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OxtailOxtail
6
Serve with soft polenta.
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PolentaPolenta
7
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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Olive OilOlive Oil
GarlicGarlic
OnionOnion
8
Add the thyme and carrot and cook 5 minutes more.
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CarrotCarrot
ThymeThyme
9
Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste.
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TomatoTomato
SaltSalt
10
Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.
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SauceSauce

Equipment

DifficultyExpert
Ready In3 hrs
Servings4
Health Score13
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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