Roasted oxtail that is guaranteed to be tender

Ingredients for 4 servings:

• 1 oxtail, cut into pieces by the butcher
• 1 stalk(s) leek, sliced
• 1 carrot(s), roughly chopped
• 1 root(s) parsley, small, grated
• 2 onions, roughly chopped
• 3 bay leaves
• 250 ml broth
• 250 ml red wine
• 1 bunch of parsley
• 1 lemon(s), only the peel in zest
• 2 garlic cloves
• oil
• salt and pepper
• possibly pumpernickel

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Here the pressure cooker is particularly valuable

Brown the chopped oxtail in hot oil with the bay leaves until the meat is browned. Add the vegetables and cook for a few minutes. Season with salt and pepper. Deglaze with the red wine and stock and simmer gently over low heat for about 1 1/2 hours. Sprinkle with the gremolata, consisting of lemon zest, chopped parsley, and garlic. Cook in the now closed pressure cooker for another 30 minutes. For an even darker sauce, simply crumble in a slice of pumpernickel. Simmer with the lid loosely on the pressure cooker for the first 90 minutes, otherwise the flavor will be lost. Serve with homemade spaghetti or other pasta.