20ml (4 tsp) butter
30ml (2 tbsp) olive oil
Salt and freshly ground black pepper, to taste
1 onion, finely chopped
1 garlic clove, chopped
1 carrot, chopped
1 celery stick, chopped
45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped
60ml (¼ cup) red wine
2 x 410g tins Italian chopped tomatoes
4 bay leaves
Polenta, to serve
1. Heat the butter and oil in a large pot. Add the oxtail and season. Cook on all sides until golden. Remove from the pot and set aside.
2. In the same pot, sauté the onion, garlic, carrot, celery and parsley until the onion is translucent and the carrots are cooked, about 7 minutes.
3. Add the wine, tomatoes and bay leaves and adjust the seasoning. Cover the pot and simmer on a low heat until the meat is cooked, about 2 hours. Keep checking to make sure the sauce doesn’t dry out, adding a little water if necessary.
4. Prepare the polenta according to the packet instructions. Discard the bay leaves and serve the oxtail on a bed of hot polenta.
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