Oxtail ragout with conchiglioni

Ingredients for 6 servings:

• 800 g oxtail, with bone, sawn into 3 – 4 cm long pieces
• 1 soup vegetables
• 1 tsp spice mix (Baharat)
• 1 tbsp spelt flour
• ½ tsp cocoa powder, unsweetened, real
• 2 tbsp tomato paste
• 2 tsp brown sugar
• 2 tsp fennel seeds, crushed
• 2 tbsp oregano, dried
• 4 bay leaves
• ½ liter red wine
• 500 g tomatoes, pureed
• 4 onions, quartered
• 4 cloves garlic
• 1 bunch parsley, flat
• ½ lemon(s), organic, peel
• 4 tbsp black olives, pitted
• 2 cloves garlic, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 20 minutes

A festive pasta dish with an intense and rich sauce. Gremolata can add a fresh touch to the plate.

Rinse the oxtail pieces and pat dry. Mix the flour with the baharat and cocoa powder and coat the meat in it, ensuring it is completely coated. Add a little olive oil and let it simmer for a while. Finely chop the vegetables and heat the pan to a high heat. Sear the meat pieces in olive oil. Add the tomato paste and sugar and stir well to prevent burning and allow the mixture to caramelize slightly. Deglaze with the wine and bring to a boil. Add the onions, garlic, vegetables, and tomato puree. Season with salt and simmer with the lid on for up to 6 hours, until the meat practically falls off the bone. Add a little more salt during cooking to give the sauce a good flavor. Shortly before the end of the dish, make a gremolata with parsley, lemon zest, olives, and fresh garlic cloves and serve. Guests can help themselves to as much as they like. Remove the meat from the sauce, remove it from the bone, and return it in small pieces. Large, decorative pasta such as conchiglioni is a good accompaniment. Tip: Baharat is an oriental spice blend that adds depth to the dish. It flavors the flour and can be prepared well in advance. Dry roast 1 teaspoon black pepper, 1 teaspoon coriander seeds, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon ground allspice, 2 teaspoons cumin, 1 teaspoon cardamom, and 1/2 teaspoon nutmeg together and grind finely in a mortar. Store in a sealed jar.