Ingredients:
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
Salt
2 carrots, diced
1 leek, cut into juliennes
3 sticks celery, diced
Thyme
Finely crushed black pepper
3 bay leaves
4 garlic gloves
Zests of 1 lemon
Parsley
Preparation:
Marinade
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
Gremolada
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!