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

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

Calories 3751 kJ / 896 kcal

Fat 61 g

Fibre 6 g

Saturated Fat 25 g

Carbohydrates 28 g

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UK and Ireland

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