Oxtail Stew And Lentils Recipe

Instructions

1. Preheat the oven to 150°C
2. Rinse the oxtail and pat it dry with paper towels. Trim away as much fat as possible. Put the oxtail in a bowl and sprinkle with flour, salt, and pepper. Toss briefly so that all chunks are coated
3. Heat 2 tbsp of the oil in a large ovenproof skillet. Brown the oxtail over medium heat. You may have to do it in 2 or 3 batches, depending on the size of your pan
4. Add the onions, garlic, carrots, and celery. Saute for about 10 minutes on low heat and add the tomatoes, thyme, and bay leaves
5. Return any extra oxtail pieces to the pan and add the wine and enough broth to cover the oxtail. Season with salt and pepper
6. Bring to a boil, cover, and place the pan in the oven. Bake for 3 hours, stirring after 1½ hours. After 2 ½ hours, add the lentils and stir well. After 3 hours, the meat should fall of the bones and the sauce should be thick
7. Scoop the meat out of the sauce and let cool. With a big spoon, skim as much fat as possible off the surface of the sauce. Pull the meat off the bones and add it to the sauce
8. Make the polenta: Bring 4 ½ cups (1 l) generously salted water to a boil in a large saucepan
9. When the water boils, add the polenta in a thin trickle, stirring constantly with a whisk
10. Keep stirring until the polenta thickens. Lower the heat and let the polenta simmer for about 30 minutes, stirring occasionally. Be careful, as polenta can splatter
11. Stir in the butter, season with pepper, and divide the polenta among 4 plates
12. Ladle the oxtail stew on top. Sprinkle with chopped parsley, if desired