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Stewed Ox Tail

Ingredients
  Oxtail 1 , jointed
  Dripping 2 Ounce
  Stock 1⁄2 Pint
  Wine vinegar 2 Tablespoon
  Bouquet garni 1 (As required)
  Salt To Taste
  Pepper To Taste
  Lemon rind 1 (As desired)
  Onion 1
  Carrot 1
  Red wine 1⁄2 Pint
  Cloves 2
  Bay leaf 1
  Garlic 1 Clove (5 gm)
Directions

GETTING READY
1) Preheat the oven to 400 F.
2) Presoak the Romertopf (clay pot).
3) In a saucepan, put the vinegar along with the seasonings.
4) Bring the mix to a boil quickly.
5) In this mixture, marinate the ox-tail overnight.

MAKING
6) In the soaked Romertopf, place the ox-tail with a cup of the marinade.
7) Then, in a pan, melt the dripping.
8) To this, add the flour and heat until yellow.
9) To this, add the stock and stir well until thick.
10) Into the pot, pour this mixture along with the bouquet garni.
11) In the hot oven, cook covered for 3 to 4 hours.

SERVING
12) Serve the Stewed Ox Tail along with boiled potatoes and a green salad. You can also serve this with boiled noodles with a little melted butter.

TIPS
You can add a few chopped mushrooms in this recipe for a unique taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
170 Minutes
Servings: 
4

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