Braised Oxtail With Polenta and Beef Heart Confit

Democracy Dies successful Darkness

For the heart

• 2 tablespoons kosher salt
• 1 lb to 1 1/2 pounds grass-fed, dry-aged beef heart
• 2 pounds oversea salt
• 4 bay leaves, crumbled
• 4 sprigs thyme
• Freshly crushed achromatic pepper
• About 3 cups beef fat, rendered from 3 pounds of grass-fed, dry-aged beef abdominous trimmings (see headnote)
• 1/2 cupful to 1 cupful olive oil, arsenic needed (optional; whitethorn usage 3 to 4 cups of olive lipid alternatively of the rendered beef fat)

For the polenta

• 3 cups homemade oregon store-bought low-sodium beef broth
• 1 1/2 cups yellowish cornmeal
• 1 tablespoonful rosemary leaves, chopped
• Reserved beef abdominous (see above)

For the oxtail

• 3 1/2 pounds oxtail (from 2 full oxtails)
• Kosher salt, positive 2 teaspoons for the vegetables
• Freshly crushed achromatic pepper
• 2 tablespoons extra-virgin olive oil
• 2 ample onion, coarsely chopped
• 12 ounces parsnips (cored if the parsnips are large), coarsely chopped
• 2 mean cloves garlic, minced
• 12 ounces lager
• 28 ounces canned crushed tomatoes
• 1 cupful homemade oregon store-bought low-sodium beef broth
• 1 tablespoonful pome cider vinegar

For assembly

• Parmigiano-Reggiano food for garnish