Braised Oxtail with Toasted Polenta
Ingredients:
Braised Oxtail
5 lbs Oxtail
1 yellow onion, chopped
3 large carrots
3 bay leaves
1 cup red wine
2 oz. whole garlic cloves
5 Dried Guajillo Chile Peppers (puree)
Salt and pepper
Toasted Polenta
2 cups polenta
4 cups vegetable stock
4oz. butter
1 cup milk
Salt & pepper
Method:
Guajillo Puree Steps:In a pot, boil the dried guajillo peppers, half of the yellow onion chopped and one ounce of garlic. When peppers are softened, puree in a food processor. Add the puree to the oxtail.
Set oven to 350 degrees. In a large skillet, sear oxtail with chopped carrots and half the onion (chopped) for 10 minutes. Add guajillo puree, wine, salt, pepper and bay leaves and set in oven for 5 hours.
When the oxtail is nearly finished begin making the polenta.
Toast the polenta in a sauti pan. In a saucepan, add milk, butter, stock, salt and pepper and simmer for about 10 minutes. Add polenta to liquids in a thin stream, stirring constantly for 2 minutes or until thick - should look like mashed potatoes. Remove from heat. Top with the braised oxtail.