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Creamy Polenta with Oxtail Ragu

The rich, tender oxtail ragu, infused with flavors from bacon, veggies, red wine, cocoa, and raisins, finds its perfect counterpart in the velvety texture and subtle corn flavor of creamy polenta. This is a fantastic dish for those long cold evenings when all you want to do is stay inside. It is made even better with one of our wine pairing recommendations
Prep Time10 minutes
Cook Time40 minutes
Idle Time4 hours
Course: Dinner
Cuisine: Italian
Keyword: ox tail ragu, oxtail ragu, oxtail ragù pasta sauce, oxtail ragu with polenta, polenta
Servings: 8

Ingredients

  • 2 ½ pounds 1.13 kg oxtails, trimmed of excess fat
  • 1/3 cup 50 g. double smoked bacon, diced
  • 3 cups yellow onion finely chopped
  • 2 cups carrots peeled and diced
  • 1 cup celery stalks diced
  • 1 ½ cup 240 ml red wine (such as Chianti)
  • 1 cans 28 oz/800 g each diced tomatoes
  • 2 bay leaves
  • 4 sprigs thyme
  • 3 cloves
  • 1 tbsp. unsweetened cocoa
  • 1 cup 240 ml water (you may only need to use ½ of this quantity)
  • 1 cup polenta
  • 2 cups chicken stock
  • 1 ½ cups water
  • 1 cup whipping cream
  • Salt and black pepper to taste
  • olive oil for frying
  • fresh parsley chopped, for garnish
  • grated Parmesan cheese for serving (optional)

Instructions

Frying Oxtail Ragu Ingredients:

  • Season the oxtails generously with salt and black pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the oxtails on all sides until golden brown. Remove the oxtails and set them aside.
  • If you pan is not large enough you may have to do it in batches as the key is not to overcrowd the pan when browning the oxtails. Drain almost all of the rendered fat but leave about 1 ½ tbsp. in the pot; this will be used to cook vegetables.
  • In the same pot, add bacon and fry it to render bacon fat, about 2-3 minutes. Then, add chopped onion, carrots and celery. Sauté until all the vegetables are softened and the onion is translucent. 5-8 minutes.
  • Add cocoa powder and mix to combine. Saute briefly, 1 minute, the most.
  • Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 5-8 minutes
  • Add the crushed tomatoes, bay leaves, cloves and thyme. Stir to combine. Then, bring everything to a boil.

Making oxtail ragu:

  • Return the browned oxtails to the pot. Pour in the water, just enough so that the oxtails are mostly submerged. Bring the mixture to a simmer.
  • Cover the pot and transfer it to the preheated oven. Braise the oxtails in the oven for about 3 to 4 ½ hours, or until the meat is tender and falling off the bones.
  • About 1 to ½ hours before your ragu is ready, soak the raisins in cold water. Then, drain and rinse them once more before setting them aside. When your ragu has about 20 minutes left to cook and the oxtails are fork-tender, add the raisins and return the ragu to the oven.
  • Once the ragu is finished cooking, remove the pot from the oven and allow the ragu to cool until it's safe to handle. For best results, let the ragu sit overnight before using it. This allows the flavors to meld together even more. This oxtail ragu can be stored in the fridge for up to 5 days.
  • Remove any excess fat from your ragu. Additionally, remove all aromatics ( bay leaf, cloves, thyme)
  • Use tongs to transfer the oxtails to a cutting board. Separate meat from the bones. If desired shred the meat using a fork. Discard the bones.
  • Return the shredded meat to the pot with the sauce. Mix together.
  • If you are reheating the dish, put the pot into the oven set preheated to 325F (163C). Cook till the meat and sauce bubbles slightly, about 15 -20 minutes

Preparing creamy polenta:

  • Begin preparing the creamy polenta once your ragu is fully cooked and ready to be served.
  • In a pot of suitable size, combine the cornmeal, water, and chicken stock.
  • Place the pot over medium-high heat and bring the mixture to a simmer, whisking frequently.
  • Once the polenta starts to boil gently, reduce the heat and continue whisking.
  • As the polenta thickens, gradually add milk or cream while whisking continuously to ensure it's fully incorporated.
  • Keep whisking throughout the cooking process, which may take between 15 to 30 minutes depending on the type of polenta used. Add salt and pepper to taste.
  • If the polenta becomes too thick, you can add a little water or chicken stock. Be sure to whisk the polenta thoroughly after adding any liquids to fully incorporate them.
  • The polenta is ready when it's creamy and smooth, similar in consistency to porridge, and no longer tough or crunchy.

Plate the Dish:

  • Spread polenta at the bottom of the serving dish. Top if with oxtail ragu. Then generously spoon the red wine- tomat- vegetable sauce over the polenta and oxtail ragu.
  • Grate fresh Parmigiano Reggiano and top with chopped fresh parsley