Makes: Serves 4
Preparation Time: 3 hours and 30 minutes, plus the marinating time
Level: Medium
INGREDIENTS
- 1 KG OF OXTAIL
- 6 GARLIC CLOVES, MINCED
- ½ TEACUP OF RED WINE
- 4 TABLESPOONS OF CORN OIL
- 3 TEACUPS OF BEEF STOCK
- 3 TABLESPOONS OF BUTTER
- 1 ½ TEACUPS OF FINE CORNMEAL
- ½ BUNCH OF WATERCRESS
- SALT AND BLACK PEPPER TO TASTE
PREPARATION
Cut the oxtail at the joints and season with salt, black pepper, 3 garlic cloves, and wine. Allow it to marinate for at least 2 hours. Heat the oil, seal the meat and cover it with the broth. Cook for around 3 hours (or about 40 minutes if you’re using a pressure cooker). Braise the remaining garlic in 2 tablespoons of butter, add 4½ teacups of water and allow it to boil. Season with a dash of salt and add the cornmeal slowly, stirring constantly to avoid lumps. Cook over low heat for 10 to 15 minutes, stirring continuously. Melt 1 tablespoon of butter and sauté the watercress for a few seconds; season with a pinch of salt. Serve the oxtail with the polenta and watercress.
