Meat, poultry and fish

Oxtail Ragù with Polenta

Name: Oxtail Ragù with Polenta
Prep time: 70 min
Yield: 8 portions
Ingredients: 4 tablespoons oil (60 ml); 1 medium onion, grated (150 g); 1.5 kg cleaned oxtail; 1 ½ teaspoons salt; 1 bay leaf; 1.5 L water; 4 large ripe tomatoes, peeled and seeded (720 g); 2 cloves garlic, crushed (10 g); 3 tablespoons chopped parsley (15 g); 2 cups precooked cornmeal (260 g)

Preparation time: 70 min

Serves: 8 portions

Winter goes perfectly with ragù! And this oxtail ragù with polenta will keep everyone warm and craving for more. Gather the ingredients and get ready for a very tasty recipe that serves up to 8 portions.

But first, do you know what ragù is? It’s a type of stew or sauce that is usually made with meat.

Ingredients

4 tablespoons oil (60 ml)
1 medium onion, grated (150 g)
1.5 kg cleaned oxtail
1 ½ teaspoons salt
1 bay leaf
1.5 L water
4 large ripe tomatoes, peeled and seeded (720 g)
2 cloves garlic, crushed (10 g)
3 tablespoons chopped parsley (15 g)
2 cups precooked cornmeal (260 g)

Modo de preparo

In a pressure cooker, place 2 tablespoons of the oil, the onion, the meat, 1 teaspoon of the salt, and the bay leaf, and sauté over high heat for 15 minutes, or until starting to brown. Add 2 ½ cups water (500 ml) and cook over medium heat for 40 minutes, after it starts boiling.
Remove from the heat and wait for the pressure to release before opening. Strain the broth, reserving it in another pot, and shred the meat with a fork.
Still in the pressure cooker, add the remaining oil, tomato, garlic, parsley, and the shredded meat, and sauté for about 5 minutes, or until the tomato starts to break down. Remove from the heat and keep warm.
In the pot with the reserved meat broth, add the remaining water and salt, the cornmeal, and bring to a boil over medium heat. Cook, stirring constantly, for 10 minutes, or until thickened.
Remove from the heat and serve with the oxtail ragù.

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