This is a very tasty but simple dish to prepare, totally a fabric of my imagination. Braised ox tail is shredded and then the sauce is made from sautéed fennel and onion and the shredded meat along with some of the braising liquid. Although you can’t see it, there is polenta pan fried in rosemary olive oil, under all that ragu. This is great on a cold and windy winter night. There is also a side of steamed green beans.
