Oxtail Ragout

Ingredients

• 2.5 kg oxtail (pieces)
• 2 carrots
• 150 g celery root
• 2 onions
• 2 Tomatoes
• 2 tbsp plant oil
• 600 ml Meat broth
• 2 sprigs thyme
• 1 bay leaf
• 1 tbsp juniper berries
• 20 ml Madeira
• Salt
• ground pepper

Instructions

1. 1.

   Rinse the oxtail and pat dry. Wash, peel or trim the carrots, celery root, onions, and tomatoes. Slice the carrots, dice the celery root and onions, and cut the tomatoes into pieces.

2. 2.

   Brown the oxtail pieces in hot oil in a Dutch oven on all sides; add the carrots, celery root, and onions and cook briefly with them. Deglaze with broth and add the tomatoes. Cover and simmer gently for about 2½ hours until tender. After roughly two hours, add thyme, bay leaf, and juniper berries. Add more broth if needed.

3. 3.

   At the end of cooking, remove the oxtail from the sauce, let it cool slightly, detach from the bone, and cut into pieces.

4. 4.

   Season the sauce with Madeira, salt, and pepper, then return the meat to the pot. Serve in deep bowls on a plate.