Place oxtails in cold water and bring to a boil. Lower heat and simmer 30 minutes. Drain and cool. In a thickbottomed Dutch oven, heat oil until smoking. Place onion, carrots and celery in pot and cook until golden brown, about 10 to 12 minutes. Add wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 11/2 hours or until fork tender. Serve with soft polenta. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #515 by Sue
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|Serving Size: 1 Serving (3800g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 841 (71%)|
|Amt Per Serving||% DV|
|Total Fat 93.5g||125 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 64.8g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 28.8mg||9 %|
|Sodium 3942.4mg||136 %|
|Potassium 2640.4mg||69 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 53g|
|Protein 30.7g||44 %|
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Calories per serving: 1181
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