Name: Italian Holiday Table:oxtail Osso Bucco And Dark Chocolate Olive Oil Trifles Recipe
Yield: 6
Cuisine: Indonesian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Braised oxtail osso bucco with cheesy polenta is an easy, delicious winter dish. End with orange and olive oil chocolate trifles for a spectacular finish.

How to make Italian Holiday Table:oxtail Osso Bucco And Dark Chocolate Olive Oil Trifles Recipe

Tina Putzing

Crawler

Indonesian

<p>Braised oxtail osso bucco with cheesy polenta is an easy, delicious winter dish. End with orange and olive oil chocolate trifles for a spectacular finish.</p>

Non Vegetarian

1 large oxtail, cut into slices

Flour

Salt and pepper

Colavita roasted garlic extra virgin olive oil

Butter

Large onion, chopped

Medium carrots, chopped

Bottledry white wine

Colavita crushed tomatoes

Garlic cloves, chopped

Beef Stock

Zest oforange

Garlic Cloves

Flat-leaf parsley

Zest oflemon

Water

Colavita polenta

Grated Parmesan

Salt

All purpose flour

Unsweetened dutch-processed cocoa powder

Baking powder

Granulated sugar

Plain nonfat greek yogurt

Large eggs

Vanilla extract

Chocolate extract

Colavita extra virgin olive oil

Heavy whipping cream + up to 4 tbsp as necessary

Perugina dark chocolate orangello bar

Powdered sugar

Orange liqueur

step 1

In a shallow plate/dish, combine flour, salt and pepper (to taste, but i recommend using a generous amount). 

step 2

Dredge your slices of oxtail in the flour, gently shaking to remove the excess. 

step 3

Place the oil and butter in a large high-sided oven-safe saut pan, sauce pan, or frying pan (big enough for all the veal slices to touch the bottom). Set stove to high heat. 

step 4

When oil/butter mixture starts forming tiny bubbles, start putting your oxtail into the pan to brown. 

step 5

Add half the slices first, and cook them 2 to 3 minutes on each side. Remove browned slices to a plate. Brown the remaining slices and remove them also. 

step 6

Lower the heat to medium, and add the chopped onion and carrot to the pan. Saut until golden, about 5. 

step 7

Pour your wine into the pan and boil until reduced by half, stirring frequently to dissolve the pan juices. 

step 8

Stir in the crushed tomatoes, garlic, orange zest, beef stock. 

step 9

Season sauce with salt and pepper to taste. 

step 10

Immerse your browned oxtail slices in this sauce  the liquid should come at least halfway up the sides. Cover the pan and bring mixture to a boil. 

step 11

Place covered pan into the oven and braise oxtail for about 2 hours, until the meat is very tender and falling off the bone. Stir sauce from time to time, and gently flip/turn the slices. (if the pan seems dry, add more stock). 

step 12

At the end of cooking, taste and adjust seasoning of the sauce. 

step 13

step 14

Chop parsley leaves together with garlic cloves. 

step 15

Pile mixture into a bowl, and stir in the grated lemon zest. 

step 16

step 17

Bring water to a boil in a medium sized pot. 

step 18

Carefully add polenta mix to the boiling pot, stirring constantly to avoid clumping. 

step 19

Cook polenta for 3-5 minutes (stirring constantly), until desired consistency is reached. 

step 20

step 21

step 22

Scoop a mound of polenta into a bowl or plate. 

step 23

Top polenta with two or three slices of cooked osso bucco. 

step 24

Spoon some sauce on top of the osso bucco. 

step 25

Top everything with a few spoonfuls of gremolata (if desired). 

step 26

step 27

step 28

Grease a 9-inch round or square baking pan. 

step 29

In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside. 

step 30

In a large bowl, combine the sugar, yogurt, eggs, extracts, and olive oil and whisk until combined. 

step 31

Slowly stir the dry mixture into the wet mixture. 

step 32

Pour the cake batter into the prepared pan. 

step 33

Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 

step 34

Cool the cake in the pan for 15 minutes in a rack; then gently run a knife along the side of the cake. 

step 35

Carefully invert the cake onto a plate and then invert again onto a cooling rack to cool completely. 

step 36

Break chocolate bar into pieces and place in a microwave-safe bowl or mug. 

step 37

Zap bowl/mug in the microwave in 30-second increments, stirring after each, until chocolate is melted. (if you notice chocolate getting clumpy, add heavy cream 1 tbsp at a time between microwave sessions, and stir vigorously until chocolate smooths out.)

step 38

step 39

Pour heavy whipping cream into a medium bowl. Using an electric mixer, beat cream until soft peaks form. 

step 40

Spoon slightly cooled melted chocolate into your whipped cream bowl. Continue beating until stiff peaks form. 

step 41

step 42

Using a biscuit cutter, cut out little rounds of chocolate cake. (keep any leftover cake and crumble it so that you can use it as a topping.)

step 43

Slice each round in half horizontally (as though you were making tiny layer cakes). 

step 44

Place one half into the bottom of a small serving glass (i used these). 

step 45

Drizzle 1 tsp orange liqueur over the cake. 

step 46

Scoop a generous spoonful of whipped cream over the cake. 

step 47

Top with the other half of your mini cake. Drizzle with another tsp of orange liqueur. 

step 48

Scoop another spoonful of whipped cream on top of your second cake layer. 

step 49

Sprinkle cake crumbs on top and garnish with orange zest. 

step 50

Repeat until all your little cakes/cream are used. 

Italian Holiday Table:Oxtail Osso Bucco And Dark Chocolate Olive Oil Trifles Recipe

ingredients serve

Ingredients for Italian Holiday Table:Oxtail Osso Bucco And Dark Chocolate Olive Oil Trifles Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals