Hey there, foodies!
It’s Al again, and I’m back this week to share a dish that’s bound to become the star of your Sunday dinners. As the weather is still fresh outside, I thought it was the perfect time to bring you a delightfully homely and comforting classic that’s slowly cooked to perfection – my Slow-Braised Oxtail with Creamy Polenta and Roasted Root Vegetables.
Before diving into the recipe, let me share a little back story. I have to say, there’s nothing quite like the feeling of a lazy Sunday, with the family gathered around, and a mouth-watering aroma wafting through the house. It reminds me of those bustling kitchen days at my folks’, where patience was indeed a virtue because we all knew the low-and-slow cooked meals were worth the wait.
Now, to the star of our meal – the oxtail. It’s one of those cuts that a lot of folks might shy away from, but let me tell you, its rich flavor and tender meat after proper cooking are unparalleled. For me, it encapsulates the essence of comfort food, and coupled with silky polenta and roasted veggies, you’ve got a trifecta of textures and tastes!
I won’t lie, this dish takes time and a bit of love, but I promise you, the result is an extraordinary feast that’ll pull your loved ones to the table by their taste buds.
And did I mention the roasted root vegetables? They add the perfect sweetness and earthiness to balance the savory, meaty goodness of the oxtail. There’s something magical about pulling those caramelized beauties out of the oven and seeing the family’s eyes light up in anticipation.
Cooking is more than feeding the body to me; it’s about nourishing the soul and bonding over shared moments. And let me tell you, when the kiddos dig in and the missus gives you that “you’ve done it again” look, all the time spent in the kitchen is beyond worth it.
Don’t forget to read the ingredients and method above to make sure you have everything you need and the right steps for accomplishing this showstopper.
As your oxtails are happily braising and filling the kitchen with their incredible scent, take a moment for yourself, enjoy a cuppa or, if you’re like me, a nice pint (go on, you’ve earned it!).
So pull out your pots, preheat that oven, and let’s make some Sunday dinner magic. Trust me; your family will be singing your praises, and you’ll be basking in the glory of a meal well-made. Oh, the joys of home cooking – you just can’t beat it.
Happy cooking to all of you!
Until next time,
Al
Ingredients
– Oxtails, trimmed: 2 kg
– Olive oil: 2 tablespoons
– Onions, chopped: 2 large
– Carrots, peeled and diced: 3 medium
– Celery sticks, diced: 2
– Garlic cloves, minced: 4
– Red wine: 250 ml
– Beef stock: 1 liter
– Tomato paste: 2 tablespoons
– Fresh thyme: 4 sprigs
– Bay leaves: 2
– Salt: 2 teaspoons
– Black pepper: 1 teaspoon
– Polenta: 200 grams
– Whole milk: 500 ml
– Water: 500 ml
– Butter: 50 grams
– Parmesan cheese, grated: 100 grams
– Mixed root vegetables (carrots, turnips, parsnips), peeled and cut into chunks: 1 kg
– Honey: 2 tablespoons
– Fresh parsley, chopped: for garnish
Method
1. Preheat your oven to 150°C (300°F).
2. Pat the oxtails dry and season with 1 teaspoon of salt and the black pepper.
3. Heat the olive oil in a large, oven-proof pot over medium-high heat. Once hot, brown the oxtails on all sides, about 3-4 minutes per side. Do this in batches if necessary to avoid overcrowding. Remove the oxtails and set aside.
4. In the same pot, add the onions, carrots, and celery and sauté until softened, about 5 minutes.
5. Add the garlic and cook for another minute until fragrant.
6. Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Allow the wine to reduce by half, approximately 3 minutes.
7. Stir in the tomato paste, then add the beef stock, thyme, bay leaves, and the remaining 1 teaspoon of salt. Bring to a simmer.
8. Return the oxtails to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover with a lid or tightly with foil.
9. Transfer the pot to the preheated oven and braise for about 3 hours, until the meat is tender and easily falls off the bone.
10. While the oxtails are braising, prepare the roasted root vegetables. Increase the oven temperature to 200°C (400°F). Toss the root vegetables with olive oil, honey, and a pinch of salt and pepper. Spread them out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, until golden and tender. Set aside and keep warm.
11. For the creamy polenta, in a medium saucepan, bring the milk and water to a gentle boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 30 minutes, until the polenta is thick and creamy. If it becomes too thick, add a little more water or milk.
12. Stir the butter and parmesan cheese into the polenta until melted and fully incorporated. Season with salt to taste. Cover and keep warm.
13. Once the oxtails are done, remove from the oven. Skim off any excess fat from the surface of the sauce, if desired.
14. To serve, spoon a generous amount of creamy polenta onto each plate. Top with the braised oxtails and a ladle of the rich sauce. Arrange the roasted root vegetables around the oxtail. Garnish with fresh parsley and serve hot.
