Title:Aromatic Braised Oxtail With Preserved Lemon Polenta
Ingredients: 4 Servings
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12 oxtails
2 cups all-purpose flour
1/4 cup ancho chile powder
1/4 cup salt
1/8 cup freshly-ground black pepper
2 onions, chopped
2 fennel bulbs, chopped
1/2 celery stalk, chopped
1 large carrot, chopped
10 garlic cloves
1 Tbl ginger, Minced
4 lemon grass stalks, white part only, pounded, minced
2 cups red wine
1 can Roma tomatoes - (8 oz), drained
1/2 cup dark soy sauce
1/2 bunch fresh thyme
2 bay leaves
Water, to cover oxtails
=== PRESERVED LEMON POLENTA ===
3 cups polenta
2 Tbl ginger, Minced
1/4 cup shallots, Minced
1/2 cup finely-diced preserved lemons
3 cups chicken stock
Salt, to taste
Freshly-ground black pepper, to taste
4 Tbl butter
Method of Preparation: Mix flour, chile, salt and pepper and coat oxtails well. In a hot stock pot, coat bottom with oil and sear oxtails until all sides are browned. Pull out oxtails and wipe out stock pot. Saute onions, fennel, celery, carrots, garlic, ginger and lemon grass. Deglaze with wine and reduce. Add tomatoes, soy, thyme and bay. Add water to completely cover meat. Check for seasoning; the broth should taste well seasoned. Bring to boil then simmer on low heat for 3 hours. The meat should fall off of the bone. Remove oxtails and reduce sauce by 20 percent. Using a hand blender, puree sauce. Check for seasoning. Serve on top of polenta. For the Preserved Lemon Polenta: In a saucepan, saute shallots and ginger in 1 tablespoon of butter. Add 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. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A29) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - "
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