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Ingredients
US|METRIC
4 SERVINGS
- 4 1/2 lb. oxtail (segments)
- smoked salt (Noble Saltworks Hickory)
- fresh ground black pepper
- 1 cup flour
- 2 Tbsp. clarified butter (tbsp)
- 2 Tbsp. extra virgin olive oil (tbsp Sacia)
- 1 yellow onion (large, medium dice)
- 2 large carrots (medium dice)
- 4 rib celery (medium dice)
- 12 cloves garlic (divided)
- 3 cups San Marzano tomatoes (1 – 28 oz can Ciao)
- 1 bunch flat leaf parsley (divided)
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 cups dry white wine (Pinot Grigio)
- beef stock (as needed)
- 2 lemons
- 8 cups water
- 2 cups polenta
- 1/4 cup unsalted butter
- 1 cup smoked salt (Noble Saltworks Hickory, to taste)
- fresh cracked black pepper (to taste)
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