Braised Oxtail Over Polenta – Happy Valley Meat Company
Our friend Jay Wolman, head chef at LaLou, shared this succulent oxtail and polenta recipe with us. We'd like to share it with you.
Ingredients
- Oxtail 2 lbs
- Oxtail 4 cups
- Beef Broth 5 cloves Garlic, sliced
- 7 Cipollini Onions
- 4 Bay Leaves
- 1 sprig Rosemary, stem removed and finely chopped
- Salt & Black Pepper
- Polenta 2 cups Fine Polenta
- 1/2 cup Heavy Cream
- 1 tbsp Butter
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