Recipe - Oxtails Al Barolo With Soft Polenta

5 pound Oxtails, in thick pieces
6 tablespoon Virgin olive oil
2 md Red onion, in 1/2" dice
2 Carrots, in 1/2" rounds
2 Ribs celery, in 1" pieces
2 cup Barolo wine
2 Anchovy fillets,rinsed,
patted dry
2 cup Chicken stock
2 cup Basic tomato sauce
1 bn Rosemary

Place oxtails in cold water and bring to a boil. Lower heat and simmer 30
minutes. Drain and cool.

In a thickbottomed 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 1One half hours or until fork tender. Serve with soft polenta.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #515 by Sue
suechef@sover.net on Mar 13, 1997