Uploaded June 2018 | Updated September 2026, 2 weeks ago
Beef Oxtail With Polenta
Oxtail Ingredients:
1 full bouquet of beef oxtail
salt & pepper
2 tbsp. butter
1 large sweet yellow onion, diced
2 stalks celery, diced
5 cloves garlic, crushed
1/2 cup whiskey
4 cans beef consomme' (10 1/2 oz. ea.)
water, if needed
4 bay leaves
1 tbsp. anise
1 tbsp. marjoram
1 tbsp. coriander
1 tbsp. sage
2 tbsp. fresh tarragon, chopped
Polenta Ratio Ingredients:
(For a 10 - 12" oven)
(Double the recipe for 14" oven)
1 cup Golden Pheasant brand polenta
5 cups water
1 tsp. salt
4 tbsp. butter
7 cloves garlic, pureed
3/4 cup smoked havarti cheese, grated
3/4 cup smoked parmesan cheese, grated
Directions:
Preparing the Oxtail -
1. Using the oxtail ingredients, melt butter in a 12" camp oven Season oxtail chunks with salt & pepper and brown the meat, using care not to scorch the butter.
2. Once browned, remove meat from oven and place on a plate, leaving renderings in oven.
3. Add onion, celery, garlic to oven and saute' until onions start to turn translucent.
4. Return meat to oven and pour the whiskey over the top.
5. Add consomme' to cover at least half the meat. If needed, add water to bring the braising liquid to the proper level.
6. Add the bay leaves and remaining spices, sprinkle the tarragon over the exposed meat and place lid on oven.
7. Bake 4-5 hours, using 21 briquettes on lid and 10 briquettes under the oven, changing coals every hour.
8. If desired, meat sauce can be thickened using a mixture of 2 parts water/1 part flour, just before serving. Remove meat prior to thickening the sauce.
Preparing the double batch Polenta, using a 14" camp oven-
(Video narration is wrong, she was referring to a single batch, I failed to point that out to her before filming)
Note: Cooking time will be less for a single batch.
1. Double the Polenta recipe and place all the ingredients into the oven, except cheeses. Heat until liquid starts to boil, stirring every few minutes.
2. Reduce heat to a simmer and cook for 1 hour, stirring every few minutes.
3. Stir in half of the Havarti cheese, until blended and bake for 1 hour, using 21 briquettes on lid and 8 briquettes under the oven, stirring every few minutes.
4. Stir in the remaining Havarti cheese and sprinkle the Parmesan cheese on top.
5. Bake for 1 hour, using two rings of coals on lid (21 briquette outer ring, 19 briquette inner ring) and 10 briquettes under the oven. (The extra heat will give a nice brown to the cheese topping)
Enjoy this tasty meal!!!
Beef Oxtail With Polenta
Oxtail Ingredients:
1 full bouquet of beef oxtail
salt & pepper
2 tbsp. butter
1 large sweet yellow onion, diced
2 stalks celery, diced
5 cloves garlic, crushed
1/2 cup whiskey
4 cans beef consomme' (10 1/2 oz. ea.)
water, if needed
4 bay leaves
1 tbsp. anise
1 tbsp. marjoram
1 tbsp. coriander
1 tbsp. sage
2 tbsp. fresh tarragon, chopped
Polenta Ratio Ingredients:
(For a 10 - 12" oven)
(Double the recipe for 14" oven)
1 cup Golden Pheasant brand polenta
5 cups water
1 tsp. salt
4 tbsp. butter
7 cloves garlic, pureed
3/4 cup smoked havarti cheese, grated
3/4 cup smoked parmesan cheese, grated
Directions:
Preparing the Oxtail -
1. Using the oxtail ingredients, melt butter in a 12" camp oven Season oxtail chunks with salt & pepper and brown the meat, using care not to scorch the butter.
2. Once browned, remove meat from oven and place on a plate, leaving renderings in oven.
3. Add onion, celery, garlic to oven and saute' until onions start to turn translucent.
4. Return meat to oven and pour the whiskey over the top.
5. Add consomme' to cover at least half the meat. If needed, add water to bring the braising liquid to the proper level.
6. Add the bay leaves and remaining spices, sprinkle the tarragon over the exposed meat and place lid on oven.
7. Bake 4-5 hours, using 21 briquettes on lid and 10 briquettes under the oven, changing coals every hour.
8. If desired, meat sauce can be thickened using a mixture of 2 parts water/1 part flour, just before serving. Remove meat prior to thickening the sauce.
Preparing the double batch Polenta, using a 14" camp oven-
(Video narration is wrong, she was referring to a single batch, I failed to point that out to her before filming)
Note: Cooking time will be less for a single batch.
1. Double the Polenta recipe and place all the ingredients into the oven, except cheeses. Heat until liquid starts to boil, stirring every few minutes.
2. Reduce heat to a simmer and cook for 1 hour, stirring every few minutes.
3. Stir in half of the Havarti cheese, until blended and bake for 1 hour, using 21 briquettes on lid and 8 briquettes under the oven, stirring every few minutes.
4. Stir in the remaining Havarti cheese and sprinkle the Parmesan cheese on top.
5. Bake for 1 hour, using two rings of coals on lid (21 briquette outer ring, 19 briquette inner ring) and 10 briquettes under the oven. (The extra heat will give a nice brown to the cheese topping)
Enjoy this tasty meal!!!
