Oxtail Ragout with Parsley and Potatoes

Ingredients

• 4 onions
• 2 Garlic cloves
• 2 kg oxtail (cut into pieces)
• 1 tbsp flour
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 400 ml beef broth
• 3 Carrots
• 2 stalks celery
• 1 Tbsp freshly chopped thyme
• 1 bay leaf
• 4 juniper berries
• Salt
• 600 g waxy potatoes
• pepper (ground)
• 2 tbsp coarsely chopped parsley

Instructions

1. 1.

   Peel and finely dice the onions and garlic.

2. 2.

   Rinse the oxtail pieces, pat dry, season with salt and pepper, dust with flour, and brown in a pot with hot oil. Add the onions and garlic, cook until softened, stir in tomato paste, deglaze with red wine, reduce slightly, then pour in beef broth. Simmer over medium heat for about 2 hours.

3. 3.

   Meanwhile, peel and cut the carrots into pieces; wash and slice the celery.

4. 4.

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

5. 5.

   Peel the potatoes, cut into large chunks or leave whole, and boil in salted water for 20–25 minutes.

6. 6.

   Taste the ragout, fold in parsley, serve over the cooked potatoes.