Slow-cooked Oxtail with Parmesan Polenta
Slow-cooked oxtail with Parmesan polenta is a hearty main course where tender beef oxtail simmers slowly in a rich vegetable stock. The TM7 slow-cooking function develops deep flavours without constant supervision, while quick polenta turns silky with grated Parmesan. Ideal for a comforting weekend dinner.
About this recipe
Slow-cooked oxtail with Parmesan polenta Thermomix TM7 brings a classic Belgian-style stew to your all-in-one kitchen machine with minimal effort. Oxtail is one of those cuts that rewards patience: slow simmering in beef stock with onions, carrots, celery and garlic breaks down the connective tissue until the meat falls off the bone. Searching for oxtail recipes Thermomix usually leads to stovetop methods demanding hours of stirring, but the TM7 slow-cooking function handles the long, gentle cooking unattended while you get on with your day. The polenta side deserves equal attention: quick polenta cooked with freshly grated Parmesan becomes silky and velvety, the ideal partner for the rich, glossy sauce. Finished with fresh parsley, this is comfort food at its finest, perfect for a leisurely weekend dinner or a festive winter meal when you want something truly warming.
Preparation tips
- Brown the oxtail pieces thoroughly in the olive oil before slow cooking, as a deep caramelised crust adds enormous depth to the final sauce of this stew.
- Chill the cooked oxtail in its sauce overnight if you have time; the flavour improves noticeably and the solidified fat is easy to lift off before reheating.
- Serve the polenta immediately after cooking, as it sets quickly; stir in extra Parmesan at the last moment and scatter fresh parsley over the oxtail for colour.
- Substitute beef cheeks or short ribs for oxtail if unavailable; both become equally tender after the same slow-cooking treatment in the rich vegetable stock.
Recipe variations
- Make a gluten-free version by checking that the beef stock cube and polenta are certified gluten-free; quick polenta is naturally suitable but brands vary in processing.
- For a festive winter variation, add a splash of red wine and a few juniper berries to the stock, and replace the parsley with gremolata of lemon zest and garlic.
Why this recipe works
Achieving melt-in-the-mouth oxtail and flawlessly creamy polenta is the hallmark of a true showstopper dinner. With the Thermomix TM7, you eliminate the guesswork from long, slow cooking, ensuring the meat is tender and the sauce is deeply flavourful every single time. The precise temperature control guarantees consistent results, whilst the automated stirring prevents your polenta from ever becoming lumpy. Simply add your ingredients and let the TM7 handle the precision, delivering a restaurant-quality meal that meets your exacting standards without any stress.
Thermomix TM7 Benefits
- The built-in scale weighs the polenta and stock cube directly into the bowl for consistent creamy results every time. [Time Savings]
- Your TM7 chops the onions, carrots and celery evenly in seconds, building an aromatic base for the oxtail stew. [Multi-Function]
- The Thermomix grates the Parmesan block finely so it melts quickly into the hot polenta for a silky texture. [Multi-Function]
- Slow cooking in the TM7 gently simmers the oxtail for hours, delivering meat that falls off the bone. [Multi-Function]
- Heating the polenta with precise temperature control prevents scorching on the bottom of the bowl. [Precision Control]
Ingredients
- Parmesan cheese
- fresh parsley leaves
- garlic cloves
- onions
- carrots
- celery
- olive oil
- oxtail
- beef stock cube
- water