Hans - Food For Thought No. 3


2 kg oxtail in parts cut at the joints

1 kg onions, diced

8 tablespoons of concentrated tomato puree

4 tablespoons of sweet red paprika powder

Piment d’Espelette or ground chilli

Clarified butter or Ghee

5 dl of good red wine

5 dl of beef stock or more if needed


2 carrots, diced

1 leek, cut into juliennes

3 sticks celery, diced


Finely crushed black pepper

3 bay leaves

4 garlic gloves

Zests of 1 lemon





Blend carrots, leek, celery, thyme, pepper, bay leaves and wine

Marinate the meat for around 18 hours making sure that all meat is covered, otherwise turn it around from time to time


Finely dice garlic, lemon zests and parsley.

Set aside

Prepare dish

Take oxtail pieces from the marinade and dry them

In an iron casserole fry the meat in some clarified butter from all sides and set aside

In the same pan add more butter and cook the onions slowly around 10 minutes without browning them.

Add tomato puree and stir for another 5 minutes

Deglaze with boiling beef stock and stir well

Then add the paprika, Piment d’Espelette, stir and add the complete marinade

Bring to boil, than add the meat, some salt, heat it up, cover the casserole and place it in the oven at around 1100

Let the goulash cook for 3 to 4 hours

From time to time check the texture and add – if necessary – some more boiling beef stock

When the oxtail is soft remove the pieces from the casserole, cut off all meat and set aside

If the goulash is too runny put up heat and reduce it sufficiently for a soft texture

Add the gremolada and the meat, stir, check seasoning and put the casserole back into the oven for 10 minutes

Serve with Spätzle or Gnocchi


Guten Appetit!