Oxtail Ragout

Peel the garlic, carrot, onion and celery. Cut the roots and the green end of the leek into small pieces, cut the stalk in half lengthwise, rinse thoroughly and cut the whole thing into large pieces on the spot.

Rinse the oxtail pieces, dry them and season with salt and pepper. Preheat the oven to 150 degrees.

Heat the oil in a roasting pan (it is important to use a heavy roasting pan and a well-fitting lid). Sear the oxtail pieces in it all around.

The pieces should turn a golden brown color. Then add the prepared vegetables and fry them briefly. Add the paradeis pulp and sauté as well. Extinguish with red wine and pour in the beef broth. Add bay leaves and cloves, season a little bit with salt and pepper and put the roaster on the middle shelf of the oven with the lid closed. Stew the ox for at least 2-2 1/2 hours. The meat should come off the bone easily.

Remove the fully cooked oxtail pieces from the sauce and – if desired – remove the meat from the bone and keep warm.

Blend the sauce briefly with a hand blender, then strain through a fine sieve and cook at a high temperature, preferably in a sauté pan or other thick-bottomed saucepan.

If necessary, season vigorously with salt and freshly ground pepper and place the meat in the sauce again.

The ragout

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