Oxtail Stew & Beluga Lentils

Name: Oxtail Stew & Beluga Lentils
Yield: Serves 4
Ingredients: 3 tbsp all-purpose flour; 3 lb (1.5 kg) oxtail, in big chunks (ask your butcher to cut it); 2 cups (300 g) polenta; salt; ½ cup plus 2 tbsp (150 g) butter; freshly ground black pepper; 5 sprigs fresh thyme, or 1 tsp dried thyme; 5 sprigs fresh thyme, or 1 tsp dried thyme; 1¼ cups (300 ml) red wine; 2 bay leaves; 1⅓ cups (200 g) beluga or Puy lentils; about 2¼ cups (500 ml) beef broth; 1 tbsp chopped fresh parsley (optional); 1⅓ cups (200 g) beluga or Puy lentils; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 onions, diced; 3 or 4 tbsp olive oil; 2 carrots, cubed; 2 garlic cloves, minced; 2 (28-oz/800-g) cans whole peeled tomatoes; 2 stalks celery, cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Oxtail has never been in the spotlight. That’s too bad, as it’s inexpensive and has a very rich flavor. You’ll need to pull the meat from the bones after cooking, but that, I hope, won’t keep you from making this recipe.

Ingredients

For the Stew

3 lb (1.5 kg) oxtail, in big chunks (ask your butcher to cut it)
3 tbsp

Stew
Winter

Method

Preheat the oven to 300°F (150°C).

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.

Heat 2 tbsp of the oil in a large ove