Oxtail Goulash with Wheat

Ingredients

• 4 onions
• 2 kg oxtail (cut into small pieces)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 400 ml beef broth
• 4 Carrots
• 200 g Sugar snap peas
• 1 Tbsp freshly chopped thyme
• 1 bay leaf
• 4 juniper berries
• Salt
• ground pepper
• 250 g fine wheat

Instructions

1. 1.

   Peel and finely dice the onions.

2. 2.

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

3. 3.

   Meanwhile, peel the carrots and cut diagonally into 1 cm pieces. Wash and trim the sugar snap peas, cutting them diagonally into 2 cm lengths.

4. 4.

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

5. 5.

   Cook the wheat according to package instructions in boiling salted water.

6. 6.

   Taste the stew, plate it over the cooked wheat on warmed plates, and serve.