3 lbs of oxtail (have butcher cut it into small pieces)
2 oz. of smoked bacon (the fat part), cut into small cubes
1 tbs. of lard
2 large onions, thinly sliced
4 cloves of garlic, minced or pressed
2 bay leafs
2 1/4 cups of red wine
1 1/2 cups of hot broth
salt to taste
pepper to taste
paprika (sweet) to taste
4 tbs. of sweet cream
Oxtail in Red Wine
Thoroughly wash the oxtail, then dry with paper towels. Put the lard and the cubed bacon into a Dutch oven and brown it until golden. Add the oxtail and brown it on all sides. Add the thinly sliced onions and the pressed garlic cloves and cook them until opaque, about 3 min. Then pour in the red wine.
Place the tomatoes into boiling-hot water, let them soak for a few minutes, then remove their skins, the stems, and the seeds. Cut the tomatoes into small pieces. Now put the tomatoes, together with the hot broth, into the Dutch oven. Let the oxtail cook for about two hours, add salt and pepper and season it with the paprika. Stir the cream into the pot.
Serve with rice and salad, or with french bread.
Note: The garlic component wont be noticeable after the meal.
Ingredients for 4 people:
3 pounds of beef breast (without bones)
250g frying sausages
2 bundles of parsley
1 bundle of herbs and vegetables
2/3 l cream
1/8 l white wine
2 tblsp of wheat
2 tblsp of tomatoe puree
1 bay leaf
salt and pepper
time needed for preparation approx. 2 h
Have a pocket cut into the meat by the butcher. Clean and wash the meat, dry it and put salt and pepper on the inside and salt on the outside. To make the stuffing add a little water to the rolls. Cube the onions, melt 30g butter in the pan, add the onions and fry them until they turn glassy and mix everything in a bowl. Then add eggs, rolls (after squeezing out the water), sausage stuffings and most of the cut parsley. Form a dough, stuff the meat and sew it together.
Boil 2 1/2 l water (salted), add remaining onions, the meat, herbs, vegetables and bay leaf. Continue boiling on low temperature for 1 hour.
Then take the meat out of the pan. Next, heat the rest of the butter in a frying pan and add and brown the meat. Then blend in the cream with 2/3 l of boullion and spil it over the meat. Next, put the pan in the oven and rost it at 220° C for 45 min.
Afterwards, remove from oven and keep the roast warm. Then sift and boil the meat juice. Blend the wheat with tomatoe puree and wine and then add it to the meat juice. Finally, add remaining parsley and blend the sauce.
The joint tasts especially good with dumplings or fried potatoes.
Enjoy your meal!