Aromatic Braised Oxtail With Preserved Lemon Polenta Recipe

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Servings: 4


Cost per serving $7.30 view details


  1. Mix flour, chile, salt and pepper and coat oxtails well. In a warm stock pot, coat bottom with oil and sear oxtails till all sides are browned. Pull out oxtails and wipe out stock pot.
  2. Saute/fry onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add in tomatoes, soy, thyme and bay. Add in water to completely cover meat. Check for seasoning; the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hrs. The meat should fall off of the bone.
  3. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning. Serve on top of polenta.
  4. For the Preserved Lemon Polenta: In a saucepan, saute/fry shallots and ginger in 1 Tbsp. of butter. Add in polenta, lemons, stock, salt, pepper and butter. Check for seasoning. Stir well and cover tightly. Bake in 400 degree oven for 1 hour. A crust will form. Break through crust for polenta.
  5. This recipe yields 4 servings.
  6. Suggested Wine: Hawley, Dry Creek Valley, Merlot, 1995


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Nutrition Facts

Amount Per Serving %DV
Serving Size 739g
Recipe makes 4 servings
Calories 996  
Calories from Fat 138 14%
Total Fat 15.8g 20%
Saturated Fat 8.02g 32%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 9084mg 379%
Potassium 1233mg 35%
Total Carbs 168.84g 45%
Dietary Fiber 11.8g 39%
Sugars 7.21g 5%
Protein 23.76g 38%
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