Ox Tail Stew

Ingredients

• 4 onions
• 2 kg ox tail (cut into small pieces)
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 400 ml meat stock
• 3 Carrots
• 2 Celery stalks
• 1 Tbsp freshly chopped thyme
• 1 bay leaf
• 4 juniper berries
• Salt
• Pepper (from the grinder)
• 2 orange zest strips
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel and finely dice the onions.

2. 2.

   Rinse the ox tail pieces, pat dry, season with salt and pepper, then sear them in a pot over hot oil until browned all around. Add the onions, sauté briefly, stir in tomato paste, and deglaze with red wine. Let it reduce slightly before adding stock. Simmer on medium heat for about 2 hours.

3. 3.

   Peel and dice the carrots. Wash, trim, and slice the celery into thin strips.

4. 4.

   After 1½ hours of cooking, add the vegetables, herbs, and spices; season with salt and pepper.

5. 5.

   Taste the stew again, sprinkle with parsley, and serve hot.