Slow-Cooked Oxtail Ragù with Polenta

Ingredients

• 1kg oxtail, cut into pieces
• Flour for dusting
• 2 tbsp olive oil
• 2 carrots, chunked
• 2 celery stalks, sliced
• 1 yellow onion, diced
• 4 garlic cloves
• 2 tbsp tomato paste
• 400ml red wine
• 400g crushed tomatoes
• 500ml beef stock
• 2 bay leaves, thyme
• Salt, black pepper
• Polenta: 250g polenta, 1l water, butter, parmesan

Method

1. 11. Dust the oxtail with flour, brown in olive oil on all sides. Remove.
2. 22. Sauté carrots, celery and onion 5 minutes. Add garlic and tomato paste.
3. 33. Pour in red wine, scrape up all the goodness. Bring to a boil.
4. 44. Add tomatoes, stock, bay leaves and thyme. Return the oxtail.
5. 55. Braise covered at 160°C for 3–3.5 hours until the meat falls from the bone.
6. 66. Cook the polenta according to packet, stir in butter and parmesan.
7. 77. Serve the ragù over creamy polenta.