Recipe for Oxtails Al Barolo with Soft Polenta 
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Yield:
4
Ingredients:
Amount Ingredient
5 lb Oxtails cut thick pieces
6 tbl Virgin olive oil
2 med Red onions cut 1/2" dice
2 x Carrots cut 1/2" rounds
2 x Celery ribs cut 1" pieces
2 cup Barolo wine
2 x Anchovy fillets rinsed, patted dry
2 cup Chicken stock
2 cup Basic Tomato Sauce see * Note
1 bn Rosemary
Instructions:
Instructions: Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool.

In a thick-bottomed Dutch oven, heat oil until smoking. Place onion, carrots and celery in pot and cook until golden-brown, about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hours or until fork tender. Serve with the Soft Polenta With Poppy And Robiola.

This recipe yields 4 servings.

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