Oxtails Al Barolo With Soft Polenta
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

5 pounds oxtails -- cut thick pieces
6 tablespoons virgin olive oil
2 medium red onions -- cut 1/2 inch dice
2 medium carrots -- cut 1/2 inch rounds
2 medium celery ribs -- cut 1 inch pieces
2 cups barolo wine
2 fillets anchovy fillets -- rinsed, patted dry
2 cups chicken stock
2 cups basic tomato sauce
1 bunch rosemary
1 recipe soft polenta with poppy and robiola -- see * note
 

Preparation:

* Note: See the "Basic Tomato Sauce" and "Soft Polenta With Poppy And Robiola" recipes which are included in this collection. Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool. In a thick-bottomed Dutch oven, heat oil until smoking. Place onion, carrots and celery in pot and cook until golden-brown, about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hours or until fork tender. Serve with the Soft Polenta With Poppy And Robiola. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5746)