Octopus ragout with onions and red wine

Ingredients

• 1 kg octopus (ready to cook)
• 100 ml white wine vinegar
• 2 cloves
• 1 tsp peppercorns
• 5 tomatoes
• 2 onions
• 2 Garlic cloves
• 2 carrots
• 3 tbsp olive oil
• 1 tbsp flour
• 300 ml red wine
• 2 Bay leaves
• 1 tsp fresh chopped thyme
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the octopus and pat dry. Bring about 1.5 l water with vinegar, cloves, and peppercorns to a boil. Add the octopus so it is covered by the liquid, cover and simmer gently for about 1.5 hours until tender. Remove from stock and let cool, then cut into pieces.

2. 2.

   Wash the tomatoes, remove stems, and roughly dice them. Peel and finely dice onions, garlic, and carrots. Brown onions, garlic, and carrot in hot oil for about 5 minutes, add octopus pieces, brown briefly, dust with flour, and deglaze with red wine.

3. 3.

   Add bay leaves and tomatoes, cover partially and simmer gently for about 1 hour, stirring occasionally and adding a little water if needed. In the last 10 minutes add thyme and season with salt and pepper.