Oxtail with polenta fingers, mustard sauce and myrrh – 55000 Recipes. Passion for food

Oxal with polenta fingers, mustard sauce and smell

Another example of the possibilities of fusion cuisine: mustard, Japanese vinegar (mirim), polenta and oxtail …

Keep in mind that stews, especially meat, are better than one day the next.

Chef: Alberto Chicote

He managed to break new ground and create his own cooking style, mixing different ingredients, flavors and techniques. He now lives in a nightmare in the kitchen and in his new one Yakitoro Restaurant.


  • 1 tablespoon Matalahúga (anise seeds)
  • Egg
  • Frying oil
  • 2 cm cinnamon stick
  • 7 dried shiitake mushrooms
  • 5 cl soy sauce
  • 7.5 cl. by mirim
  • Flour
  • 50 g of polenta
  • 1 very ripe tomato
  • peel of 1 tangerine
  • 15 cl. cream
  • 2.5 kg. oxtail
  • 500 g of onion
  • 1/2 clove garlic
  • 500 g carrots
  • 1 through
  • 25 g of fresh ginger
  • 1 stalk of lemongrass
  • Bread a little


  1. Flour the tail and fry it little by little in the casserole where it will cook. Withdrawal and reservation
  2. Stew all the chopped vegetables, except the tomatoes, until soft. Add the chopped tomatoes and allow the vegetable juice to evaporate.
  3. Soak in the smell and soy, add the tail and let the alcohol in the smell evaporate. Cover with water and cook until the tail softens, about 3 hours.
  4. Allow it to warm in its own juice. Bone it, add it to salt and wrap the meat in tightly wrapped kitchen foil. Refrigerate.
  5. Bring the cream to a boil and add the polenta. Cook for a few minutes until the beans are soft. Season with salt, pepper and Matalahúga, spread on a tray and refrigerate.
  6. Strain the broth from cooking the tail and reduce it with a little old-fashioned mustard. Season. To combine the sauce, add a little butter and olive oil and stir gently until smooth and shiny.
  7. When it is cold, cut the tail into medallions. Heat them over medium heat.
  8. Cut strips of polenta 1 × 5 cm. Bread and fry them as if they were fingers.


  1. Serve the medallions on the tail with the hot sauce and the fingers of the polenta.

I will see you on another recipe.
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