Slow Cooked Oxtail with Cheesy Polenta & Garlic Crisps

Serves 4

Takes 8 hours

A real winter warmer with a Mediterranean twist. A slow cooker is recommended but not necessary, this will also work in a large pot, gently braised in the oven. A great recipe to prepare beforehand and let the slow cooker do the work whilst you get on with the rest of your day. One of those dishes that fills your house with wonderful smells, making you salivate in anticipation of dinner.

1. Begin by setting your slow cooker to low.
2. Place a skillet or wide pan on a medium heat with 1tbsp olive oil, add in the oxtail chunks and brown on all sides – you may have to do this in batches depending on the size of your pan. Once browned, place into the slow cooker.
3. Add the onions and bay leaves to the residual fat from the pan, along with a knob of butter, sweat the onions down until jammy and soft, add in the garlic and continue to cook until smelling fragrant.
4. Squeeze in the tomato puree and allow to cook out for 4 minutes.
5. Add in the chopped tomatoes and allow to cook down until soft.
6. Add the smoked paprika and brown sugar, stir to combine then pour in the stock. Season to taste with salt and pepper at this stage.
7. Once happy with the seasonings, bring to the boil then pour into the slow cooker ensuring the oxtail pieces are nicely coated.
8. Allow to gently cook for a good 7 hours until the meat is soft and tender. Carefully remove the oxtail pieces and set aside whilst you finish the sauce.
9. Skim off any excess fat and remove the bay leaves, then using a blending stick or food processor, blend the sauce until smooth. Pour into a saucepan and add the red wine vinegar, adjusting the seasoning if you feel you need to. If it seems a little thin, add a small amount of the cornflour slurry to help thicken.
10. Add the oxtail chunks back into the sauce and put on a low heat to keep warm whilst you finish the dish.
11. Bring a saucepan of water to the boil and pour in the polenta, you must constantly stir until it thickens and becomes a smooth paste-like consistency. Keep stirring vigorously to remove any lumps.
12. Season with the salt, add the butter and stir to melt in. Once it is seasoned to your taste, add the parmesan.
13. In a separate small frying pan, pour in the frying oil a third of the way up. Set on a medium heat and when feeling hot, add in the garlic slices, fry until golden and fragrant – make sure not to leave too long as they burn very easily making them incredibly bitter! Remove with a slotted spoon and place on the kitchen towel to drain any excess oil.
14. Serve a generous dollop of the buttery, cheesy polenta into bowls and top with a couple of pieces of the oxtail, spooning over that lovely tomato sauce. Scatter with the garlic crisps, chopped chives, a few caperberries and a final drizzle of extra virgin olive oil. Serve with some buttered greens and enjoy!

For the stew:

• 2kg oxtail pieces
• 1 tbsp olive oil
• 1 large onion, finely diced
• Knob of butter
• 4 garlic cloves, peeled and crushed
• 3 bay leaves
• 5 large vine tomatoes, cut into rough chunks
• 1 tsp smoked paprika
• 1 tbsp tomato puree
• 400ml beef stock
• 2 tsp brown sugar
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• 1 tbsp cornflour mixed with 2 tbsp water (optional)
• Handful of chives, finely chopped for garnish
• Small handful of caperberries, for garnish (optional)
• Extra virgin, for drizzling

For the polenta:

• 300g polenta
• 1 litre water, brought to the boil
• 2 tsp salt
• 50g butter
• 100g parmesan, grated

For the garlic crisps:

• 3 garlic cloves, peeled and thinly sliced
• Oil for frying (we used Crisp ‘n’ Dry)
• Kitchen towel, for draining excess oil