Oxtail with truffle polenta

1.Preheat oven to 150°C. Place a couple of frying pans on high heat. Season the oxtail with sea salt and cracked black pepper.

2.Add a little canola oil to the hot pans and sear the oxtail, in batches, for a few minutes on each side until caramelised. Place into a large cast iron or stainless steel casserole dish.

3.Keep the pans on the heat and add the chopped carrots, onion, celery and garlic. Cook for 5-10 minutes, stirring occasionally until the vegetables pick up some colour, then pour into the casserole dish with the oxtail. Toss in the fresh herbs and bayleaves. Pour over the port, wine, chicken stock, demi-glace and the red currant jelly, for a little sweetness.

4.Put a lid on the top of the dish and place on stovetop on high heat for 5 minutes to get it boiling, before moving into the oven. Cook for at least 3 hours or until the meat falls away from the bone with ease. Remove from the oven and cool to room temperature. Remove the oxtail pieces from the liquid and set aside.

5.liquid and set aside.Strain the cooking liquid into a clean saucepan, and discard the remaining solids. Place on medium/low heat to simmer and start reducing the stock to a sauce-like consistency. Skim off any fat or impurities that rise to the top. Once you are happy with the consistency of the gravy, add back the oxtail. Keep warm if using immediately, or refrigerate until required.

6.To make the creamy polenta, place a saucepan on medium heat and add milk and cream. Bring up to a simmer.

7.While whisking continuously, add the instant polenta in a fine stream to the simmering liquid. Turn the heat down to low while you continue to whisk. As the polenta thickens, swap the whisk for a wooden spoon. Add the grated truffle and parmesan and remove polenta from the heat.

8.After a few minutes, stir in the butter. Taste and season accordingly with sea salt and cracked black pepper. Set aside and keep warm.

9.To serve, place the braised oxtail in a saucepan and reheat until good and hot. Likewise, reheat the polenta in a saucepan – if the polenta has become a little thick, whisk in some more milk or cream to bring back the runniness. It should be the consistency of sloppy runny porridge.

10.Divvy the oxtail up into bowls with plenty of the gravy, then spoon over the creamy polenta. Shave or grate extra truffle over the oxtail, or add a few drops of truffle or porcini oil. Grate over some fresh parmesan and finish with a grindof black pepper.