Serves 4 | Prep: 45 min | Cook: 2.5 hours | Infusion: 30 min (2-4mg THC per serving)
Oxtail represents both patience and profound reward—a dish my mother reserved for special occasions that would fill our house with the scent of slow-braised meat and warm spices. This autumnal interpretation pairs tender, fall-apart oxtail with silky pumpkin polenta, enhanced through thoughtful cannabis infusion.
Chef’s Note: Choosing Your Infusion
Select a cannabis strain that complements the dish’s robust flavor profile. Earthy, herbal varieties will enhance the braise’s natural richness, while citrusy strains pair beautifully with the pumpkin polenta. Spicy or piney notes work harmoniously with the thyme and oregano.
Safety Guidelines: Start with conservative dosing and increase gradually. Using one to two grams of 15–20% THC flower in 2 tablespoons clarified butter yields approximately 2–6 mg THC per tablespoon of infused butter. This recipe uses 1 tablespoon for the oxtail, with an optional additional ½ tablespoon for the polenta.
Ingredients
For the Cannabis Infusion:
1–2 grams decarboxylated cannabis flower
2 tablespoons clarified butter or ghee
For the Oxtail:
1¼ pounds oxtail, trimmed
½ medium onion, diced
1 scallion, diced
2 cups beef stock
2 tablespoons apple cider vinegar
½ tablespoon fresh ginger, minced
½ scotch bonnet pepper (optional)
2 tablespoons dark rum (optional)
2 tablespoons brown sugar
½ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced
½ large carrot, diced
1 tablespoon Worcestershire sauce
½ tablespoon dried thyme
½ tablespoon dried oregano
1 tablespoon cannabis-infused butter
For the Pumpkin Polenta:
1 cup whole milk
⅓ cup semolina polenta
1 tablespoon butter
½ tablespoon infused butter (optional)
¼ cup roasted pumpkin purée (or canned 100% pumpkin purée)
¼ cup pecorino romano, grated
⅛ teaspoon fresh nutmeg
Instructions
1. Cannabis Infusion: Decarboxylate 1–2 grams cannabis flower at 200°F for 20 minutes. In a small saucepan, melt 2 tablespoons clarified butter or ghee over low heat, add decarboxylated flower, and infuse for 10 minutes, stirring occasionally. Strain through fine mesh or cheesecloth.
2. Prepare the Oxtail: Season oxtails generously with thyme, oregano, salt, pepper, and vinegar. Allow to marinate for 30 minutes at room temperature.
3. Brown and Build Flavor: In a heavy-bottomed pot, brown oxtails in cannabis-infused butter for six to eight minutes until deeply caramelized. Remove and set aside. In the same pot, sauté onions, garlic, carrots, scotch bonnet, and brown sugar until beautifully caramelized, approximately three to four minutes.
4. Braise: Add rum to deglaze the pot, scraping up any browned bits. Add beef stock, Worcestershire sauce, and browned oxtails. Bring to a simmer, then reduce heat and cook gently for 1½ to 2 hours until meat falls easily from the bone.
5. Prepare the Polenta: In a separate saucepan, bring milk to a gentle boil. Stir in butter, optional infused butter, and pumpkin purée until smooth. Gradually whisk in polenta, cooking for 10 minutes while stirring constantly until thick and creamy. Finish with grated cheese and freshly ground nutmeg.
6. Serve: Spoon warm polenta into individual bowls, nestle oxtail pieces alongside, and ladle the rich braising liquid generously over the dish.
