Thief with oxtail

Ingredients for 4 servings:

• 1 kg oxtail
• 2 m.-sized onion(s)
• 80 g celeriac
• 1 large carrot(s)
• Clarified butter, for frying
• 3 tsp butter
• 2 tbsp tomato paste
• 200 ml red wine, strong (possibly a Monastrell)
• 200 ml veal stock, possibly homemade
• 2 cloves garlic
• 2 sprigs of thyme
• 1 sprig(s) rosemary
• 10 peppercorns, white
• 1 small bay leaf
• 3 grains of allspice
• 1 pinch(s) of sugar
• 250 g chanterelles
• 2 tbsp diced shallot(s)
• 1 tsp chives, in rolls
• 500 g boiled potatoes (from the previous day)
• 500 g potatoes, floury raw
• 1 tsp vinegar
• 50 ml milk
• 1 tsp marjoram, fresh
• 2 eggs
• 2 tbsp flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Potato dumplings with delicious filling and fresh chanterelles

Cut the oxtail at the joints (you can also have the butcher do this) and season generously with salt. Peel the onions, celery, and carrot and cut into small pieces. Brown the oxtail pieces vigorously on all sides in hot clarified butter. Then remove the pieces and drain the fat. Using less heat, brown the root vegetables in butter in the same pot. Add the tomato paste, fry briefly, and then add the meat back in. Deglaze with the red wine, simmer for a few minutes, then add the stock and bring to a boil. Cover and simmer everything over low heat for about 2 hours until softened. I skim off the foam occasionally. 10 minutes before the end of the cooking time, add the garlic cloves to the pot along with the other spices and let them simmer. Remove the meat pieces from the sauce and let cool. Strain the sauce through a sieve (preferably a cloth) and reduce to about 200 ml. Season with salt and sugar to taste. Remove the meat from the bones, setting aside large pieces. Brown the rest (about 6 tablespoons) in a pan and glaze with 4 tablespoons of the prepared sauce. Season well and roll into a roll about 3 cm in diameter in a piece of aluminum foil. Let it set in the refrigerator, remove the foil, and cut into 8 pieces. For the oxtail dumplings: Grate the cooked potatoes. Peel the raw potatoes and grate them into a bowl with vinegar and water. Squeeze the raw, grated potatoes thoroughly in a cloth. Then mix the potato mixture together. Heat the milk, wash the marjoram leaves, pat them dry, and chop them finely. Fold the milk, eggs, a little salt, and the marjoram into the potato mixture. Add enough flour to make a dumpling mixture that is easy to shape. Divide the mixture into 8 pieces. Form a dumpling around each piece of the oxtail mixture. Cook the chanterelles in boiling salted water for about 15 minutes. Depending on their size, this may take up to 20 minutes. Sauté the cleaned chanterelles with the shallots in butter and season with salt. A liquid will form during this process. When it is completely cooked, add the reserved pieces of meat and heat through. Season with salt and pepper and add another 2 tablespoons of the sauce. Place the chanterelles, slightly torn open, on a plate and serve with the chanterelles and meat. Garnish with the sauce and chives.