Oxtail with polenta – Food & Home Magazine

Ingredients

• 20ml (4 tsp) butter
• 30ml (2 tbsp) olive oil
• 1kg oxtail
• salt and freshly ground black pepper, to taste
• 1 onion, finely chopped
• 1 garlic clove, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped
• 60ml (¼ cup) red wine
• 2 x 410g tins Italian chopped tomatoes
• 4 bay leaves
• polenta, to serve