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Slow-cooked Oxtail with Parmesan Polenta
TM6 + Thermomix® Friend

Slow-cooked Oxtail with Parmesan Polenta

4.5 (4 ratings)

Ingredients

  • 40 g Parmesan cheese, cut in pieces (2 cm)
  • 15 g fresh parsley leaves
  • 3 garlic cloves
  • 300 g onions, quartered
  • 400 g carrots, sliced diagonally (2 cm)
  • 100 g celery, cut in pieces (2 cm)
  • 30 g olive oil
  • 950 g oxtail, cut in pieces (see tip)
  • 1 beef stock cube (for 0.5 l), crumbled
    or 1 heaped tsp meat stock paste, homemade
  • 350 g water
  • 120 g red wine
  • 100 g pearl onions, fresh, peeled, whole
    or pearl onions, frozen
  • 100 g quick polenta (5-8 minutes cooking time)
  • 330 g boiling water
  • 125 g milk
  • 1 tsp salt
  • 30 g unsalted butter, diced
  • fresh parsley leaves, chopped, for garnishing

Nutrition
per 1 portion
Calories
3751 kJ / 896 kcal
Protein
53 g
Carbohydrates
28 g
Fat
61 g
Saturated fat
25 g
Fiber
6 g
Sodium
1576 mg

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