John Myers
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Braised Oxtail on Thyme Jus with Snowballs
The perfect braised oxtail on thyme jus with snowballs recipe with a picture and simple step-by-step instructions.
snowballs
- 1 bunch Soup greens fresh
- 10 Pc. Juniper berries
- 10 Pc. Peppercorns
- 0,5 tsp Mustard seeds
- 2 Pc. Bay leaves
- 10 Pc. Allspice grains
- 2 tbsp Clarified butter
- 2 Pc. Sprigs of thyme
- 0,5 liter Palatinate Dornfelder, dry
- 0,5 liter Beef stock
- 500 g Potatoes
- Salt and pepper
- 100 g Food starch
- 1 Pc. Egg
- 1 bunch Parsely
- 1 pinch Nutmeg
- 1 pinch Marjoram
- Preheat the oven to 180 degrees. Fry the oxtail pieces in hot clarified butter in a roaster until golden brown. Clean, wash and chop the soup greens. Fry the spices, thyme and soup greens. Pour red wine and fill up with the stock. Cover the pot and cook in the oven for about 3 hours at 180 degrees. Finally pass the sauce through a fine sieve and reduce. Degrease if necessary.
snowballs
- Boil the potatoes in their skins the day before, peel them and press them through a potato press. Put the potato mixture in a bowl with chopped parsley and egg into a dough. Season to taste with salt, pepper, marjoram and nutmeg. Add more or less cornstarch as needed. Shape small balls with wet hands. Let it steep in boiling salted water for about 20 minutes.
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