Oxtails & Grits for Brunch | #BodinePot

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth provides a lighter option.

Welcome to the kitchen and introduction to the dish.

Marinate the oxtails by trimming the fat off.

Prepare a dry rub marinade with salt, pepper, garlic, thyme, cinnamon, oregano, and fennel seeds using a mortar and pestle.

Mix the dry rub with the oxtails and add aromatics like onions, celery, allspice, bay leaf, and thyme.

Marinate overnight.

In the morning, peel the meat off the bones.

Create the gravy by heating one tablespoon of oil and one tablespoon of butter.

Caramelize one cup of diced onions until translucent and browned.

Fry out tomato paste to add sweetness.

Add one and a half cups of ripe tomatoes, half a tablespoon of oregano, one tablespoon of garlic powder, and half a cup of sweet pepper.

Season with one teaspoon of salt, two tablespoons of Worcestershire sauce, and one cup of sweet Malbec wine.

Add a bay leaf and let it simmer with one and a half cups of oxtail broth.

Incorporate three cups of oxtail meat into the gravy and let it simmer until liquid reduces.

Add two chopped green onions and half a tablespoon of crushed black peppercorns.

Prepare the polenta by melting one and a half tablespoons of unsalted butter in a pot.

Add half a cup of diced onion and one chopped plantain, cooking until soft.

Stir in half a tablespoon of crushed garlic and one teaspoon of salt.

Gradually add two of the four cups of chicken stock, mixing as you go.

Add one cup of cream or half and half, then one and a half cups of polenta, mixing continuously.

Continue to add chicken broth as needed to achieve desired consistency.

Mix in Italian cheese mix until creamy and well combined.

Serve the creamy polenta topped with the braised oxtails.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary