Oxtail stew with vegetables

Ingredients for 4 servings:

• 1 onion(s), peeled
• 2 cloves garlic
• 2 carrots
• 100 g celeriac
• 1.2 kg oxtail, in pieces
• 1 piece(s) of beef (leg)
• 2 tbsp oil (peanut oil)
• ½ liter wine, red, dry
• ¼ liter of water
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 2 bay leaves
• 4 grains allspice
• 12 grains of black pepper
• 8 juniper berries
• 350 g potatoes, peeled
• 1 small kohlrabi, cut into strips
• 2 spring onions, quartered
• 250 g mushrooms, fresh, quartered
• 1 tsp salt
• Pepper, from the mill
• Madeira
• Nutmeg, grated

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash, peel, and finely chop the onions, 1 carrot, garlic, and celery. Wash and dry the oxtail pieces and the leg of veal. Then sear them in oil on all sides. Add the vegetables, sauté briefly, and then add the red wine and water. Wash the rosemary and thyme sprigs and add them to the broth along with the bay leaves, allspice, peppercorns, and juniper berries. Simmer over low heat for about 2 hours. Then remove the meat pieces, remove the bones, and cut into small pieces. Strain the broth through a sieve, recollect the liquid, and add the meat pieces. Now wash the potatoes with a sliced ​​carrot, the mushrooms, and the spring onions. First, add the potatoes with a little salt, then the remaining vegetables, and simmer for a good 15 minutes. Season the stew with Madeira wine, salt, pepper, and nutmeg. Remove the spices and bay leaves. Tip: I put the spice seeds and bay leaves in a tea infuser for easy disposal. We recently had this stew served by friends as a starter to a hearty meal. Simply fantastic.