John Myers
Ingredients for 4 servings:
- 1 ½ kg oxtail, cut into pieces
- 250 g carrot(s)
- 100 g onion(s)
- 100 g leek
- 6 cloves garlic
- 400 g tomatoes
- ½ liter beef broth
- ½ tsp sweet paprika powder
- 25 ml olive oil
- ½ liter red wine, Spanish
- 50 ml Brandy, Spanish
- 1 bay leaf
- 2 tsp parsley, flat-leaf
- ½ tsp thyme
- ½ tsp black pepper
- Salt
- Flour, for dusting
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 40 minutes
Braised oxtail
Brown the floured oxtail pieces well in the oil and then remove from the pan. Now add the finely diced onions, the sliced carrots and leeks, and the garlic cloves, lightly crushed with a knife. Peel the tomatoes and add them to the vegetables, leaving them unseeded. Add the thyme, bay leaf, and red wine. Return the meat to the pan and pour over the brandy and half of the beef broth. Cover and braise in the oven at 120°C (250°F) for at least 4 hours. (It’s better to do this for 3 hours the day before and then reheat the next day.) If it gets too dry, add the remaining beef broth. If there’s none left, add more water. The sauce should be thick enough to dip with bread. Sprinkle freshly chopped flat-leaf parsley over the top before serving. Be sure to serve with fresh white bread. The sauce is incomparable, and the meat is unique. Mashed potatoes can also be served very well with it.
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