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Savory Braised Oxtail With Preserved Lemon Polenta

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sides nut free italian christmas italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cup all-purpose flour

1/4 cup salt

2 tbsp freshly ground black pepper

12 large oxtail (6 to 8 pounds)

4 tbsp canola oil

2 large onions chopped

2 medium fennel bulbs, cored and roughly chopped

1 x celery stalk, chopped

1 large carrot, peeled and chopped

2 tbsp finely chopped fresh ginger

10 x garlic cloves, peeled

4 x lemongrass stalks, white parts only, pounded and finely chopped

2 cup Shaoxing wine

1 can plum tomatoes, drained

1 cup dark soy sauce

4 sprigs fresh thyme or 1 1/2 teaspoons dried

2 x bay leaves

1 x lemon, halved

5 tbsp FOR preserved Lemon Polenta -- butter

1/4 cup finely chopped shallots

1 cup medium-grain polenta or cornmeal

1/4 cup preserved lemons

4 cup chicken stock or low-sodium canned broth

Salt and freshly ground black pepper

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