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oxtail stew - Always again irresistibly good

Although I'm not a big meat is Erin, oxtail stew for me a delicious meat dish and always irresistibly good.

The butcher hacked the oxtail into pieces. But what is the writer of this Sentence must have thought with which he begins his oxtail stew recipe, "Is there anything better to cut than tails in pieces?" He brought me a smile anyway. However, the ox tail is cut at the joints. "
The fleshy parts of the upper part of the ox tail you take for the stew. The lower part, with little meat and lots of bones, are suitable rather for soups and cooking wonderful fund.
As a wine this time I took a black Riesling from Bottwartal, as a side dish simple green noodles.

on the dusting with flour when frying but no thanks. The sauce is the slow braising and the high gelatin content beautifully on its own until it thickens. One can argue sure whether tomato is mandatory in an ox-tail stew. I do not mean. But this time I have tried, whether the English smoked paprika paprika de la Vera like oxtail stew. It tasted excellent.
the sauce, I also did not happen, but so served, as it was in the baking dish.

oxtail stew can cause bone or thrown. Since we all like to nibble off bone, but no thanks to the triggering of the meat and served along with the oxtail bones. Even Rudy got another dog from a bone.

the suggestion by Carlo Bernasconi (cookbook author and owner of the restaurant (cooking) Bookstore Cucina e Libri Heimelig because Bernasconi in Zurich), using a recipe from Vincent Klink ravioli filled with oxtail stew to make, I'll check it soon. That does in fact also very good.

oxtail stew
2 kg oxtail
3 red onions
4 tablespoons strong English extra virgin olive oil
2 carrots
2 small parsnips
1 small leeks
6-8 garlic cloves
2 bay leaves
2 cloves
4 sprigs thyme
salt
½ tsp black peppercorns 3-4 whole allspice

100g smoked streaky bacon
½ l beef stock or beef stock
1 l red wine to taste 1 teaspoon paprika
de la Vera Dulce

1 onion and 2 cloves of garlic peel. Halve onions and cut into slices. Garlic cloves into slices and carrot 1 parsnip schneiden.1 scrape and cut into slices. Crushed peppercorns and allspice in a mortar.

oxtail pieces Place in a bowl. Onion, garlic, carrot, parsnip, thyme, cloves, bay leaf, pepper, allspice and salt cause. Pour the red wine. Cover and marinate for 2 days in refrigerator. The meat from time to turn around.

oxtail pieces from the marinade and well with paper towels dry.

bacon cut into small cubes. The rest of the vegetables, onion and leek clean and finely chop. Garlic cloves, unpeeled with a dry beat of a heavy knife lightly crush. Preheat oven to 180 ° C.

Heat olive oil in a roasting pan. The oxtail pieces in hot olive oil on all sides until golden brown. Removal. In same oil fry

onions and bacon for 3-4 minutes. Cloves of garlic, add carrots and leek slices and cook another 3-4 minutes. Add the meat again. Deglaze with the marinade and let boil. Then the baking dish in the preheated oven and about 180 ° C two and a half hours stew. If the liquid is boiling down too much, cover with broth.

When the meat will easily release from the bone, remove meat from bones and remove them warm.

Pour the sauce through a sieve and pour into a saucepan and cook over high heat a little. The ox tail can not swim. Pour the sauce over the meat and serve. Interestingly, this tastes

oxtail stew, even if you use red wine instead of sherry or a dry Oloroso. That would be an Andalusian oxtail ragout Art