tag:blogger.com,1999:blog-4148635935379992641.post6698598911240604265..comments2024-03-28T09:47:52.694+00:00Comments on Hollow Legs: Oxtail Ragu & Parmesan PolentaHollow Legshttp://www.blogger.com/profile/07152329184111658897noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-4148635935379992641.post-16188369909819042302011-07-10T01:16:49.235+01:002011-07-10T01:16:49.235+01:00Only just made this, but it was absolutely amazing...Only just made this, but it was absolutely amazing. A long wait, but that just built up the suspense, the whirling smells making it all the more tantalising.<br /><br />Great recipe, great outcome, although I've noted down an extra ingredient - a big glass of red to balance out the unctuous richness. Simply superb.Martinhttp://twitter.com/handlewithcarenoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-58881606165427804332011-01-24T06:37:27.394+00:002011-01-24T06:37:27.394+00:00Tried this recipe tonight. It was amazing! My gu...Tried this recipe tonight. It was amazing! My guests were thrilled with the tenderness of the meat as well as the richness of the sauce. Thank you!Team McKinleyhttps://www.blogger.com/profile/17105405942318633112noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-35767631855396498112010-09-18T22:10:43.530+01:002010-09-18T22:10:43.530+01:00I had this exact dish presented on about a 15 inch...I had this exact dish presented on about a 15 inch plat in a restaurant just on the outskirts of Rome, Italy...it was heaven and you have perfected the Roman style, Oxtail Ragu and Parmesean Polenta superbly! Thanks for sharing!Unknownhttps://www.blogger.com/profile/13029063301770973080noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-32685677674500460732010-04-06T16:06:13.664+01:002010-04-06T16:06:13.664+01:00Hi Schmoof
I made this on Sunday, but made it int...Hi Schmoof<br /><br />I made this on Sunday, but made it into a kind of open lasagne as OH detests polenta with home made pasta, and it was gorgeous - thanks so much for the recipe!amytuttersnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-18232656860433187422010-03-16T22:19:19.148+00:002010-03-16T22:19:19.148+00:00Delicious! I was inspired a few weeks ago to make ...Delicious! I was inspired a few weeks ago to make a ragout after reading your blog. I also made mine with polenta: http://soilduckkitchenology.blogspot.com/2010/02/summer-vegetable-ragout.html <br /><br />It is fantastic way to serve polenta and I will definitely try it with parmesan in the future :DJesshttps://www.blogger.com/profile/03835864725238265812noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-7124651106153294552010-03-16T20:55:24.737+00:002010-03-16T20:55:24.737+00:00There is only one way to get that oxtail off the b...There is only one way to get that oxtail off the bone and that is with your hands! I love polenta too but I don't eat it very often - criminal. This must be rectified. I actually prefer it to mash.Helenhttp://www.helengraves.co.uknoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-83583023036003701692010-03-16T16:56:11.772+00:002010-03-16T16:56:11.772+00:00Aack, that looks obscenely delicious! My most rece...Aack, that looks obscenely delicious! My most recent ragù was full of chicken livers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-55133261908503095592010-03-16T16:51:50.509+00:002010-03-16T16:51:50.509+00:00Gorgeous stuff - might get me to try polenta again...Gorgeous stuff - might get me to try polenta again. My first go wasn't so hot and then I never tried it again... vegetable stock might be the answer!Su-Linhttp://tamarindandthyme.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-6915675615221504512010-03-16T12:57:02.780+00:002010-03-16T12:57:02.780+00:00Sounds fantastic. I have a pile of oxtail in the ...Sounds fantastic. I have a pile of oxtail in the freezer I've been trying to decide what to do with. And for a while have been meaning to get round to polenta. Perfect dish for both!!Anonymoushttps://www.blogger.com/profile/11896052679778405233noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-9175127840513459052010-03-16T12:14:41.138+00:002010-03-16T12:14:41.138+00:00Looks really tasty, I love oxtail and I've bee...Looks really tasty, I love oxtail and I've been getting into polenta over the last year or so and think parmesan makes a very good pairing to it. Must remember to get some oxtail next time I visit the butchers!Annehttps://www.blogger.com/profile/17027234256771956725noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-2260602681275371982010-03-15T20:09:16.066+00:002010-03-15T20:09:16.066+00:00The oxtail looks lovely. I often eat polenta when...The oxtail looks lovely. I often eat polenta when I'm out but have never cooked it at home, I really should give it a go but I'm loathe to add yet more packets of stuff to my already over-full cupboards!Kerrihttp://dinnerdiary.orgnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-5379169005315887082010-03-15T16:36:53.469+00:002010-03-15T16:36:53.469+00:00Mmmmm, meat. Still reaping the rewards from the bu...Mmmmm, meat. Still reaping the rewards from the butchery?Bedsit Cinemahttps://www.blogger.com/profile/07499406569629278128noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-81967124004334783432010-03-15T15:44:13.522+00:002010-03-15T15:44:13.522+00:00that is a seriously creative dish, I agree with fe...that is a seriously creative dish, I agree with fellow commentators that this is an inspired combo - definitely going to try thatPheasantPluckerhttps://www.blogger.com/profile/14134137856340500482noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-60408615930191315972010-03-15T14:00:33.180+00:002010-03-15T14:00:33.180+00:00Shayma - I didn't find it getting too sticky, ...Shayma - I didn't find it getting too sticky, this is the first time I've cooked it so perhaps it was beginners' luck!<br /><br />Ollie - Oh no! That's such a shame. I hear a raw potato dropped in and removed after it's cooked helps take away saltiness. <br /><br />Jo & James - thanks! Overnight marinating sounds lovely. <br /><br />the Grubworm - It was a very pleasing combination. It would work fantastically with ham hocks too, I'd imagine. <br /><br />GC - thanks! From now on I will definitely be making the housemate babysit my meat ;)<br /><br />Paunchos - thanks. It's the first time I've cooked it, but definitely won't be the last. <br /><br />Paul - Thanks. It sounds ideal to have with stew too. <br /><br />AAIL - I will definitely be looking out for that Batali recipe; I have heard there is a slow-cook method. <br /><br />Kavey - Thanks.<br /><br />Dan - you're too kind :) <br /><br />Patrick - It was actually in Magdalen I had that polenta dish - it was with rabbit and pigs trotter, if I remember correctly. I never knew it was such a tricky beast to cook - it did make some very amusing fart noises so I imagine if the heat were any more ferocious it would spit like hell...Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-69263203946836106532010-03-15T12:57:47.182+00:002010-03-15T12:57:47.182+00:00I had this exact dish at Magdalen in London Bridge...I had this exact dish at Magdalen in London Bridge - it was so good and the first time I'd had polenta. <br /><br />I've tried to make polenta a couple of times since and all of them have been a disaster. The first stuff I bought was the instant stuff which wasn't good. The second one just wasn't that tasty but I think I didn't add enough parmesan and butter. <br /><br />It's interesting to see you use veg stock with yours. All recipes I've seen seem to vary greatly in methods and ingredients. The River Cafe books tell you to cook very slowly for about 1.5hrs with water, Arbutus cookbook says about 30 mins in a mixture of half milk, half water. I'm going to give this another go I think. <br /><br />I'm going to wear long sleeves when I do it too - exploding polenta bloody hurts!Patrickhttps://www.blogger.com/profile/16097443693246272412noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-87815135174183899442010-03-15T12:21:31.915+00:002010-03-15T12:21:31.915+00:00Lizzie - this looks frigging superb. Love polenta,...Lizzie - this looks frigging superb. Love polenta, and with Oxtail...wow...very nice indeed.Danhttps://www.blogger.com/profile/04111357339779405801noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-64781465725085776582010-03-15T11:24:02.732+00:002010-03-15T11:24:02.732+00:00I've never been a fan of polenta, something ab...I've never been a fan of polenta, something about the texture I think. Would rather have potato or rice or noodles or most other starch sides!<br />That ragu looks FANTASTIC!Kaveyhttps://www.blogger.com/profile/16662875905365870280noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-85790396091255662602010-03-15T10:13:28.661+00:002010-03-15T10:13:28.661+00:00Polenta is definitely one of the national treasure...Polenta is definitely one of the national treasures of Italy (and yet another reason why skiing in northern Italy is so fun). <br /><br />I use a Mario Batali recipe when slow cooking polenta, and it doesn't call for much stirring. What results is a bit of burn along the bottom of the pot, but the rest of the polenta is outstanding and it's a lot easier to make if you don't have to stir it constantly.An American in Londonhttp://rwapplewannabe.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-29504953023878375362010-03-15T10:11:35.981+00:002010-03-15T10:11:35.981+00:00OMG yes actual Oh my good, this is pretty close to...OMG yes actual Oh my good, this is pretty close to my favourite meal. I love Beef Bourguignon with Parmesan Polenta. Will definitely be trying this with Oxtail! Looks beatiful<br /><br />PaulPDHhttps://www.blogger.com/profile/01285211840621002331noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-8923034613340595742010-03-15T09:47:14.411+00:002010-03-15T09:47:14.411+00:00Looks awesome. I love oxtail and never really thin...Looks awesome. I love oxtail and never really think about cooking polenta... but it seems like a good choice.Paunchoshttps://www.blogger.com/profile/02314874815061501073noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-5547291085798723912010-03-15T08:49:08.195+00:002010-03-15T08:49:08.195+00:00Lizzie - this looks great - I love polenta and oxt...Lizzie - this looks great - I love polenta and oxtail so I think as a combination it sounds perfect. I agree with you that the problem with slow cooking is the amazing smells that make you super hungry even a few hours before dinner will be ready.Anonymoushttps://www.blogger.com/profile/15550630880349913974noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-22815794458114421442010-03-15T07:42:27.531+00:002010-03-15T07:42:27.531+00:00This must have been close to a perfect combination...This must have been close to a perfect combination of textures - slippery, unctuous meat and wobbly, smooth polenta - great balance of rich and simple, meaty and plain. <br /><br />I cooked some ham hocks last night and this has given me a great idea of what to serve with the super meat, salty remains this week. Thanks for posting.The Grubwormhttp://www.thegrubworm.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-61060775406512322462010-03-14T23:24:26.764+00:002010-03-14T23:24:26.764+00:00Wow! this looks increds! I did an oxtail dish last...Wow! this looks increds! I did an oxtail dish last year where I soaked it overnight in red wine before I cooked it.....it was amazing!Johttps://www.blogger.com/profile/01700795844762010612noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-15861527060428616652010-03-14T22:12:21.672+00:002010-03-14T22:12:21.672+00:00I also loved the look of Rowley's oxtail ragu ...I also loved the look of Rowley's oxtail ragu in the Allens hamper - I added some speck to mine which made the dish horribly over-salty, and I had to chuck it out (weep). Yours looks fab, and the polenta is inspired.Olliehttp://oliverthring.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-83373335573125536872010-03-14T22:10:06.565+00:002010-03-14T22:10:06.565+00:00i really, really love oxtail. do you find your cor...i really, really love oxtail. do you find your cornmeal every becomes too sticky? i have good days and bad days with cornmeal. rather odd. your polenta looks plump a perfect egg-yolk yellow. a really lovely combination of flavours you have here, Lizzie. x shaymaShttps://www.blogger.com/profile/14316092310251306421noreply@blogger.com