Stewed Oxtail in Red Wine Sauce

For the stewed oxtail in red wine sauce, fry the oxtail seasoned with salt and pepper in oil until very brown and lift out of the pan.

Cut the root vegetables and the onion into coarse cubes and roast them in the pan until brown. Add tomato paste, continue roasting, pour red wine and reduce. Pour in soup and add the oxtail and the remaining spices. Cover and let simmer in the oven for about 3 hours, adding liquid if necessary.

When meat is tender, lift out of sauce. Mix red wine and flour, add to sauce and strain through a sieve. Set aside some root vegetables for garnish, season to taste, and reheat the meat in the juices.

Garnish the stewed oxtail in red wine sauce with the wurtzelwerk, serve and enjoy.

Preparation Tip:

Stewed oxtail in red wine sauce is finished steaming when the meat separates easily from the bone.

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