Ochsenschwanz In Dunkler Sosse – Oxtail Ragout
Serves: 4
Ingredients:
2kg / 4lb Oxtail, cut into pieces
8 cups / 2 Litres Water
Salt
2 Onions, chopped
1 Carrot, chopped
2 Stalks Celery, chopped
1 Turnip, sliced
1 tbsp Dried Marjoram
3 Sprigs Parsley, chopped
3 Peppercorns
2 Cloves
3 Bay Leaves
30g / 1oz Lard
45g / 1½oz Flour
2 tbsp Tomato Purée
½ cup / 4 floz
Sour Cream
1 cup / 8 floz
Dry Red Wine
Instructions:
- Place
the oxtail pieces
in a large saucepan, add water, salt, onion, carrot, celery, turnip, marjoram,
parsley, peppercorns,
cloves and bay leaves.
- Bring
to the boil and simmer over low heat for 2 – 3 hours or until the meat is
tender.
- Remove
the meat, strain
the stock, skim off the fat and reserve the stock.
- Take
the meat off the
bones and chop it into chunks.
- Melt
the lard, add the
flour and cook
until golden. Add the reserved stock and continue cooking for 5 minutes.
- Add
the tomato purée
mixed with cream
and the wine. Cook for 5 minutes.
- Add
the meat, season
and serve hot with potato
pancakes.
If
you would like to make a donation to help me keep this site going