Slow-cooked Oxtail with Parmesan Polenta

Name: Slow-cooked Oxtail with Parmesan Polenta
Prep time: 10 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 15 g fresh parsley leaves; 3 garlic cloves; 300 g onions; 400 g carrots; 100 g celery; 30 g olive oil; 950 g oxtail; 1 beef stock cube (for 0.5 l); 350 g water; 120 g red wine; 100 g pearl onions; 100 g quick polenta; 330 g boiling water; 125 g milk; 1 tsp salt; 30 g unsalted butter; fresh parsley leaves

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Schwierigkeitsgrad einfach

Arbeitszeit 10 Min

Gesamtzeit 8 Std. 40 Min

Portionen 4 portions

Zutaten

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

Nährwerte: pro 1 portion
Kalorien: 3751 kJ / 896 kcal
Protein: 53 g
Kohlenhydrate: 28 g
Fett: 61 g
Gesättigte Fettsäuren: 25 g
Ballaststoff: 6 g
Natrium: 1576 mg