Ochsenschwanz (Oxtail)

This Ochsenschwanz dish is quite popular in Germany and it tastes heavenly!  It is served in several ways i.e. either with noodles or just whipped potato and steamed vegetables.  This time, I served this dish with steamed broccoli and whipped potato. The following recipe serves 4.

Ingredients:
5 or 6 oxtail pieces, already cut by a butcher
some flour
salt & peper

2 carrots, to be peeled and cut into cubes
1 celery root, to be peeled and cut into cubes
1 pce leek, to be washed thoroughly and cut into cubes
1 large onion, to be peeled and cut into wedges

2 tbsp tomato puree
1/4 to 1/2 litre beef stock (one can use red wine if preferred)
1 tbsp cornflour, to be mixed with 2 tbsp water (to thicken gravy when needed)
a little oil

Method:
Season oxtail pieces with salt and pepper.  Then, dredge them in flour.  Heat a little oil in a deep pot and add oxtail pieces.  Fry on all sides and remove to a plate.

In the same pot, add a little more oil and stir-fry the onion wedges and vegetable cubes for 5 minutes.  Then, add in tomato puree and mix well.  Pour beef stock and bring to a slight boil.  Put the lid on and simmer over slow heat for about 3 hours or until the meat have slightly loosened themselves from the bones.  Season with salt and pepper.  Add cornflour mixture to thicken to gravy, if necessary.

I served this dish with steamed broccoli and whipped potato.

Bon Appetit!