Preparation / Directions:
* Note: See the "Basic Tomato Sauce" and "Soft Polenta With Poppy And Robiola" recipes which are included in this collection.
Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool.
In a thick-bottomed Dutch oven, heat oil until smoking. Place onion, carrots and celery in pot and cook until golden-brown, about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hours or until fork tender. Serve with the Soft Polenta With Poppy And Robiola.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5746)
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