From Leftovers to VIP: Chef Teaches Oxtail Ragu with Polenta Recipe

April 2021 – Oxtail is one of the most popular dishes in the country. Made with cuts of bovine tail, it is famous for being a tough meat that requires long cooking time. To please the most demanding palates and ensure a special meal, the recipe needs to combine the right ingredients.

Chef and nutritionist of the Umami Committee, Lisiane Miura, explains that it is possible to find several versions of the recipe, ranging from the most elaborate to the simplest ones. “Oxtail is a very tasty and economical dish. The choice of items that will compose the preparation makes all the difference. In this recipe, the tomato sauce provides the umami taste, helping with swallowing and improving the acceptance of the dish,” explains Lisiane, referring to the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda.

Check out the step-by-step and feel like a VIP:

OXTAIL RAGU WITH POLENTA

Ingredients

• 4 tablespoons oil (60 ml)
• 1 medium onion, grated (150 g)
• 1.5 kg cleaned oxtail
• 1 and 1/2 teaspoons salt
• 1 bay leaf
• 1.5 L water
• 4 large ripe tomatoes, peeled and seeded (720 g)
• 2 garlic cloves, mashed
• 3 tablespoons chopped parsley
• 2 cups pre-cooked cornmeal (260 g)

Preparation Method

1. In a pressure cooker, place 2 tablespoons of oil, the onion, the meat, 1 teaspoon of salt, and the bay leaf. Sauté over high heat for 15 minutes, or until it begins to brown. Add 2 and 1/2 cups of water (500 ml) and cook over medium heat for 40 minutes after boiling starts.
2. Remove from heat and wait for the pressure to release before opening. Strain the broth, reserving it in another pan, and shred the meat with a fork.
3. In the pressure cooker, add the remaining oil, tomato, garlic, parsley, and shredded meat. Sauté for about 5 minutes, or until the tomato begins to break down. Remove from heat and keep warm.
4. In the pan with the reserved broth, add the remaining water and salt, along with the cornmeal. Cook over medium heat until it boils. Stir continuously for 10 minutes, or until thickened.
5. Remove from heat and serve with the oxtail ragu.

Yield: 8 servings
Preparation time: 1 hour and 10 minutes

Umami

Umami is the fifth basic taste of the human palate, discovered in 1908 by 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 in 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.