Ochsenschwanz-Gemüseeintopf

Ingredients

• 1.2 kg ox tail (cut into pieces)
• Salt
• black pepper (freshly ground)
• 4 vegetable onions
• 4 Carrots
• 1 bulb fennel (200 g)
• 2 stalks celery
• 2 Garlic cloves
• 3 tomatoes
• 30 g clarified butter
• 1 tsp capers (jarred)
• 3 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• 600 ml beef stock
• 350 g potatoes
• 60 g sugar snap peas
• 1 Zucchini
• 0.5 handful parsley

Instructions

1. 1.

   Preheat the oven to 180°C (356°F).

2. 2.

   Wash, pat dry, and season the ox tail pieces with salt and pepper. Peel the onions and carrots. Dice two onions finely; leave the rest whole. Cut half of the carrots into small cubes, the remainder into long strips. Clean, quarter, and slice the fennel. Wash and slice the celery. Peel and dice the garlic. Wash the tomatoes, remove stems, and cut into cubes.

3. 3.

   Heat the clarified butter in a pot and sear the ox tail pieces on all sides until browned. Remove and set aside. Add the garlic, onions, diced carrots, celery, and fennel to the fat; sauté for 3-5 minutes while stirring occasionally. Return the ox tail and tomatoes, pour in the stock, add capers, herbs, bay leaf, salt, and pepper. Simmer on medium heat for 1½–2 hours in the preheated oven, adding more stock if needed.

4. 4.

   Meanwhile, wash the potatoes thoroughly and boil them in salted water for about 25 minutes. Add the remaining carrots 15 minutes before they finish cooking. Wash the sugar snap peas. Cut the zucchini into bite-sized pieces and add both vegetables 10 minutes before the stew finishes. Wash, dry, shake, and roughly chop the parsley. Stir everything together, taste again, and serve on deep plates with the drained potatoes.