Share
Oxtail with creamy couscous polenta
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
ednellia
@lar_da_ednellia- Ingredients
- Recipe
- Oxtail1 kg
- Onion1 unit(s)
- Oil1 teaspoon
- grated carrot2 unit(s)
- Spices to taste
- Watercress1 to taste
- oxtail broth2 cup
- Corn flakes1 cup
- Green onion1/2 cup
- Spices to taste
- In the pressure cooker, add the tail, onion, grated carrot
- Cover with water, cover and cook over medium heat for about 40 minutes after it starts to sizzle (in the meantime, prepare the polenta).
- Release the pressure to open the pan and check that the meat is tender (if necessary, cook more). Run and book.
- In a large pan, heat the oil and sauté the chopped onion, grated carrot.
- Add the cooked tail. Cover the pan and cook, stirring occasionally, for about 30 minutes or until cooked through.
- add the watercress and simmer for 2 or 3 minutes. Serve with the polenta.
- POLENTA: In a pan put the reserved broth of the oxtail
- When it starts to bubble, reduce the heat and stir in the corn flakes to avoid lumps;
- Then add the seasonings to taste, hit the salt and add the kingdom pepper; If you find the polenta too firm, add more broth or water and bring to a boil.
- Soon after, remove from the heat, add the chopped chives, mix well and serve very hot.
Did you like this recipe?
You may also like
Sweet potato noodle soup
Oxtail with creamy couscous polenta
mixed cake
Creamy rice with vegetables
