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    Grana PadanoMeatVegetables

    Oxtail simmered in red wine from Valtellina with crispy polenta and Grana Padano

    Difficult
    4 people
    T470 min

    This recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
    The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
    Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.

    Ingredients

    • 40 gr Grana Padano
    • 500 gr oxtail
    • 250 gr cornmeal
    • 60 ml extra virgin olive oil from Garda
    • 50 ml red wine from Valtellina
    • 2 star anise
    • 2 gr shredded scallion
    • 2 gr shredded fresh ginger
    • 2 gr garlic
    • 5 gr soybean curd
    • 10 gr soy sauce
    • 3 gr sugar
    • 1,5 lt beef broth
    • 2 gr sesame oil
    • 1 gr glutamate
    • 1 lt water
    • Salt to taste

    Preparation

    STEP 1

    Rinse the oxtail and cook it in the stock till tender, drain and cut into pieces, following the
    bone joints. Set aside.
    Heat the oil in a wok on a high heat, add the anise and fry till crispy, remove the star anise
    and add scallion, ginger and garlic. Sauté for a few minutes and add the soybean curd as
    you keep stirring.

    STEP 2

    Deglaze with the red wine.
    Add the soybean sauce, sugar and the tail pieces with the stock, bring to a boil and stew
    on a low heat till the sauce gets thick. Season with the glutamate and drizzle with a few
    drops of sesame oil.

    STEP 3

    Arrange in a plate and serve with fried polenta slices.
    For the polenta: bring the water to a boil, salt it lightly and add the cornmeal a little bit at a
    time, while stirring with a wooden spoon. Simmer on a low heat for about one hour, pour it
    on a cutting board, let it cool down and slice.

    STEP 4

    Dust with grated Grana Padano and put in
    the oven till crispy.

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