Oxtail stew with polenta balls – Food & Home Magazine

Ingredients

• salt and freshly ground black pepper, to taste
• 60ml (¼ cup) cake flour
• 1,2kg oxtail, trimmed of excess fat and gristle
• 30ml (2 tbsp) olive/avocado oil
• 2 garlic cloves, finely chopped
• 1 red onion, chopped
• 5ml (1 tsp) fresh thyme leaves
• 5ml (1 tsp) fresh sage, chopped
• 250ml (1 cup) red wine
• 500ml (2 cups) water
• 5ml (1 tsp) sugar
• 125ml (½ cup) tomato purée
• juice and zest of 1 orange
• 375ml (1,5 cups) polenta
• fresh basil, to garnish