Chef Recommends Oxtail Ragù with Polenta to Celebrate Father’s Day | Press

The combination of meat, tomato, garlic, and onion in the recipe gives the dish its umami taste.

August 2019 – Next Sunday, the 11th, one of the most anticipated dates of the year is celebrated: Father’s Day. This celebration is synonymous with family gatherings and lots of fun. And on this special day, it’s worth showing our dedication to making him happy and expressing that he deserves all the love in the world.

To help with this mission, Lisiane Miura, chef and nutritionist at the Umami Committee, brings a very tasty recipe tip: oxtail ragù with polenta.

“The combination of meat, tomato, garlic, and onion in the recipe provides the umami taste to the dish, giving it that ‘leave-you-wanting-more’ touch,” explains Lisiane, referring to the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda.

Check out the method and surprise your dad:

OXTAIL RAGÙ WITH POLENTA

Ingredients

• 4 tbsp oil
• 1 medium onion, grated
• 1 piece of beef oxtail (1.5 kg)
• 1½ tsp salt
• 1 bay leaf
• 1.5 L water
• 4 medium ripe tomatoes, peeled and seeded (720 g)
• 2 cloves garlic, crushed
• 3 tbsp chopped parsley
• 2 cups fine cornmeal (fubá)

Directions

1. In a pressure cooker, add 2 tbsp of the oil, the onion, the meat, 1 tsp of the salt, and the bay leaf, and sauté over high heat for 15 minutes, or until starting to brown.
2. Add 2½ cups water (500 ml) and cook over medium heat for 40 minutes after it comes to a boil.
3. Remove from the heat and let the pressure release before opening the cooker. Strain the cooking liquid, reserving it in another pan, and shred the meat with a fork.
4. Still in the pressure cooker, add the remaining oil, the tomato, garlic, parsley, and the shredded meat, and sauté for about 5 minutes, or until the tomato begins to break down. Keep warm. In a separate pan, bring the reserved cooking liquid plus the remaining water to a simmer, add the remaining salt and the cornmeal all at once, and stir for about 10 minutes, or until cooked.
5. Serve the polenta topped with the oxtail ragù.

Yield: 8 servings.
Prep time: 1 hour 10 minutes.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by the Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.