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Slow-cooked Oxtail with Parmesan Polenta

Slow-cooked Oxtail with Parmesan Polenta
4.7 7 ratings
Prep. 10 min
Total 8 h 40 min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces (2 cm)
    40 g
  • fresh parsley leaves
    15 g
  • garlic cloves
    3
  • onions quartered
    300 g
  • carrots sliced diagonally (2 cm)
    400 g
  • celery cut in pieces (2 cm)
    100 g
  • olive oil
    30 g
  • oxtail cut in pieces (see tip)
    950 g
  • beef stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp meat stock paste, homemade
  • water
    350 g
  • red wine
    120 g
  • pearl onions fresh, peeled, whole
    100 g
    pearl onions, frozen
  • quick polenta (5-8 minutes cooking time)
    100 g
  • boiling water
    330 g
  • milk
    125 g
  • salt
    1 tsp
  • unsalted butter diced
    30 g
  • fresh parsley leaves chopped, for garnishing

Difficulty

easy

Nutrition per 1 portion

Sodium 1576 mg
Protein 53 g
Energy 3751 kJ / 896 kcal
Fat 61 g
Fibre 6 g
Saturated Fat 25 g
Carbohydrates 28 g

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