Braised Oxtail Recipe
with Creamy Polenta and Roasted Carrots
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Ingredients
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Oxtail
Creamy Polenta
Roasted Carrots
Method
Braised Oxtail
- 1
Sear the Oxtail
In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the oxtail pieces and sear them on all sides until browned, about 8-10 minutes. Remove the oxtail from the pot and set aside.
- 2
- 3
- 4
Add Broth and Simmer
Return the oxtail to the pot. Add the beef broth, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and let simmer for 3 hours until the oxtail is tender.
Creamy Polenta
- 5
Boil Water
In a medium saucepan, bring 4 cups of water to a boil over high heat.
- 6
Cook Polenta
Once boiling, slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until thickened, about 20-25 minutes.
- 7
Add Butter and Cheese
Remove from heat and stir in the butter, grated Parmesan cheese, and salt until creamy and well combined.
Roasted Carrots
- 8
Prepare Carrots
Preheat your oven to 425°F (220°C). Peel the carrots and cut them into uniform pieces.
- 9
- 10
Roast Carrots
Spread the carrots in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
