3 lbs. Oxtail, sliced 2” tall
1 750 ml Bottle Cabernet Sauvignon
1 lb. Pearl Onions
6 Slices Bacon
2 oz. Sugar
2 T. Black Pepper
2 T. Kosher Salt
2 T. Canola Oil
Season Oxtails with salt and pepper. Sear in hot pan with oil until well caramelized on all sides. Place in casserole dish. Sauté bacon and onions until translucent, add to Oxtails. Add wine and sugar and cover. Place in 300° oven for 2-2½ hours until meat is fork tender. Remove meat and onions, reduced liquid by half or until a gravy-like consistency is reached.
Serve Oxtails on polenta, top with reduced wine sauce.
13 oz. (1 Box) Quick Cooking Polenta
5 cups Milk
3 T. White Onion, finely chopped
1 T. Black Pepper
2 tsp. Kosher Salt
1 T. Canola Oil
Sauté onion three minutes in oil. Add milk, salt and pepper and bring to a boil. Add polenta to the boiling milk and cook, stirring for 5 minutes. Pour polenta onto cookie sheet and cool. Slice cooled polenta and grill 2 minutes on each side.
Makes: 2 9” Pies