John Myers
Meat: Oxtail, with Porcini Mushrooms
The perfect meat: oxtail, with porcini mushrooms recipe with a picture and simple step-by-step instructions.
- 750 g Oxtail
- Neutral oil
- 1 size Onion
- 3 Garlic cloves
- 1 Carrot
- 120 ml Red wine
- 400 ml Meatsoup
- 6 Allspice grains, ground
- 5 Juniper berries, squashed
- 2 Bay leaves
- 10 g Porcini mushrooms, dried
- 1 tsp Porcini mushroom powder
- Salt
- Black pepper from the mill
- Divide the oxtail several times and fry it in oil in a roasting pan, then remove it.
- Fry the onion, garlic and carrot in large pieces in the frying fat.
- Then deglaze with red wine and broth, add all the spices and put the meat back on top. Stew in a closed roaster on the stove over a low flame for approx. 3 hours. Turn the tail parts once in between.
- Serve the tail parts completely, because the meat is tender as butter and almost falls off the bone. Add the preserved pear wedges with cranberries.
- Go well with raw potato dumplings and a spicy Chinese cabbage salad.
- Meat and leftover sauce are processed into a porcini mushroom soup with meat the next day.
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