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Slow-cooked Oxtail with Parmesan Polenta

Slow-cooked Oxtail with Parmesan Polenta
4.5 4 avaliações
Preparação 10min
Total 8h 40min
4 portions
Registe-se gratuitamente

Ingredientes

  • 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

Nutrição por 1 portion

Energia 896 kcal / 3751 kJ
Proteína 53 g
Gordura 61 g
Hidratos de carbono 28 g
Fibra 6 g
Gordura saturada 25 g
Sódio 1576 mg

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Também apresentado em

Slow Cook Mode 10 Receitas
Reino Unido e Irlanda

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