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Slow-cooked Oxtail with Parmesan Polenta
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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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