- 2 T olive oil
- 120 g flour
- 1 whole nutmeg, grated
- Sea salt and freshly ground black pepper, to taste
- 1. 3 kg oxtail
- 400 g Kassler pork chops, sliced into chunks
- 2 carrots
- 10 pickling onions
- 3 garlic cloves
- 4 thyme springs
- 2 bay leaves
- 4 parsley sprigs
- 1 cup rosé wine
- 2 x 500 ml boxes Woolworths organic liquid beef stock
- For the polenta:
- 1 T butter
- 1⁄4 onion, finely chopped
- 2 rosemary sprigs
- 1 cup organic liquid chicken stock
- 150 g polenta
- Sea salt, to taste
In a large, heavy-based saucepan, heat the oil until very hot. Season the flour with the nutmeg, salt and pepper. Toss the oxtail in the seasoned flour until well coated and brown in the oil.
Remove the oxtail from the saucepan and add the Kassler chops, carrots and onions. Fry until just golden. Add the garlic, thyme, bay leaves and parsley and sauté for a few seconds, then return the oxtail to the pan.
Add the rosé and stock. Reduce the heat and simmer gently, covered for 1 ½ hours. Preheat the oven to 180°C. Transfer the oxtail to the oven and cook for a further 2 ½ hours. Season to taste.
To make the polenta, heat the butter in a large, deep saucepan and sauté the onion until translucent. Add the rosemary and stock and bring to a boil. Add the polenta, season to taste, reduce the heat and whisk until thick – this shouldn’t take more than a few minutes but take care as the polenta may burn. The polenta should be soft and creamy; add more stock to loosen it if necessary.
Cook’s note: It may be necessary to add more liquid depending on how long it takes for the oxtail to soften. You can also cook the oxtail for half the time with the saucepan’s lid on, removing it later to reduce the liquid.