Oxtail ragout

Ingredients for 4 servings:

• 1 ½ kg oxtail
• 40 g clarified butter
• 2 vegetable onions, approx. 300 g
• 1 bunch of soup vegetables
• ½ liter red wine
• 2 tsp beef broth, instant
• 1 tbsp tomato paste
• 1 bunch thyme, fresh
• 1 tbsp crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the oxtail, pat dry, and cut into approximately 5 cm long pieces. Season lightly with pepper and salt and fry in a pan with heated clarified butter. Clean, wash, and finely chop the soup vegetables. Add them to the meat along with the peeled and finely diced onion and fry. Mix the red wine (I used a 2003 Shiraz Merlot from Arniston Bay in South Africa. Available at Karstadt, for example. Please, dear wine connoisseurs, don’t stone me for the wine, because it did the whole thing great) and beef broth and add. Then simmer everything in a covered pan over medium heat for 2 hours. After the cooking time, add the tomato paste, crème fraîche, and the bunch of chopped thyme and stir to combine. Season with salt and pepper to taste, if desired, and serve immediately. Tip: This also works with the sliced ​​or chunky oxtails that are readily available. If you like, you can also add some oregano.