John Myers
Ingredients for 6 servings:
- 1 oxtail
- 1 tbsp oil
- 25 g tomato paste
- 100 ml red wine, sweet
- 1 bunch of soup vegetables
- 1 onion(s)
- 1 clove(s) garlic
- 125 g butter
- 100 g flour
- Salt
- black pepper
- Worcestershire sauce
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes
Cut the oxtail into individual pieces and brown them in oil in a large pot. Brown the onion and garlic peels, along with the diced onion and chopped garlic. When everything is evenly browned, add the tomato paste and deglaze with the red wine. Pour in 1.5 liters of water and bring to a boil. Simmer for about 3 hours, until the meat is very tender. Trim the oxtail pieces. When the meat easily falls off the bone, remove the oxtail pieces from the stock and scoop out the meat with a spoon, discarding the bones. Strain the stock. Make a roux with the butter and flour and stir in the stock while stirring. Add the diced or sliced oxtail vegetables and simmer for about 15 minutes until tender. Return the removed tail meat to the pan and season with salt, pepper, and Worcestershire sauce. Serve with sour cream or crème fraîche, if desired.
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