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Braised Oxtail With Polenta and Beef Heart Confit
THE WASHINGTON POST24Ingredients
85Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. kosher salt
- 1 1/2 lb. beef heart (1 to ,grass-fed, dry-aged)
- 2 lb. sea salt
- 4 bay leaves (crumbled)
- 4 sprigs thyme
- freshly ground black pepper
- 3 cups beef fat (rendered from 3 pounds of grass-fed, dry-aged beef fat trimmings, see headnote)
- 1 cup olive oil (1/2 to ,as needed, optional; may use 3 to 4 cups of olive oil instead of the rendered beef fat)
- 3 cups low sodium beef broth (homemade or store-bought)
- 1 1/2 cups yellow cornmeal
- 1 Tbsp. rosemary leaves (chopped)
- beef fat (Reserved, see above)
- 3 1/2 lb. oxtails (from 2 whole oxtails)
- kosher salt (plus 2 teaspoons for the vegetables)
- freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 2 onions (large, coarsely chopped)
- 12 oz. parsnips (cored if the parsnips are large, coarsely chopped)
- 2 cloves garlic (medium,minced)
- 12 oz. lager
- 28 oz. crushed tomatoes (canned)
- 1 cup low sodium beef broth (homemade or store-bought)
- 1 Tbsp. apple cider vinegar
- parmigiano reggiano cheese (for garnish, optional)
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