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Slow-cooked Oxtail with Parmesan Polenta
Ingredients
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Parmesan cheese cut in pieces (2 cm)40 g
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fresh parsley leaves15 g
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garlic cloves3
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onions quartered300 g
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carrots sliced diagonally (2 cm)400 g
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celery cut in pieces (2 cm)100 g
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olive oil30 g
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oxtail cut in pieces (see tip)950 g
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1 heaped tsp meat stock paste, homemadebeef stock cube (for 0.5 l) crumbled1
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water350 g
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red wine120 g
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pearl onions, frozenpearl onions fresh, peeled, whole100 g
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quick polenta (5-8 minutes cooking time)100 g
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boiling water330 g
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milk125 g
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salt1 tsp
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unsalted butter diced30 g
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fresh parsley leaves chopped, for garnishing
Difficulty
easy
Nutrition per 1 portion
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