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Ingredients

• 12 x oxtails
• 2 c. all-purpose flour
• 1/4 c. ancho chile pwdr
• 1/4 c. salt
• 1/8 c. freshly-grnd black pepper
• 2 x onions minced
• 2 x fennel bulbs minced
• 1/2 x celery stalk minced
• 1 lrg carrot minced
• 10 x garlic cloves
• 1 Tbsp. chopped ginger
• 4 x lemon grass stalks, white part only pounded, chopped
• 2 c. red wine
• 1 can Roma tomatoes - (8 ounce) liquid removed
• 1/2 c. dark soy sauce
• 1/2 bn fresh thyme
• 2 x bay leaves
•     Water to cover oxtails
• 3 c. polenta
• 2 Tbsp. chopped ginger
• 1/4 c. chopped shallots
• 1/2 c. finely-diced preserved lemons
• 3 c. chicken stock
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 Tbsp. butter

Description

Mix Flour, Chile, Salt And Pepper And Coat Oxtails Well. In A Warm Stock Pot, Coat Bottom With Oil And Sear Oxtails Till All Sides Are Browned. Pull Out Oxtails And Wipe Out Stock…

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