Oxtail stew with spices and red wine, served with fresh tagliatelle
Ho ho ho - Welcome to moey's kitchen to the door number 16 of this year's Culinary Advent calendar from Zorra!
The Culinary advent calendar is already in the ninth (!) Round this year - and I'm really happy to be there for the first time!
Besides the many great ones Bloggers who start with a bunch of winter and Christmas recipes will also find a great puzzle each year and win lots of great prizes - so be sure to open every little door and join in the big Christmas puzzle.
The days are getting shorter, outside it is noticeably cooler and at least I long for good, hearty home cooking in this time, like in the form of stews.
Goulash, roulades - all very wonderful!
Another classic would like I present you here today: Oxtail ragout !
I remember that from my childhood - In my native Hesse, of course, there is oxtail with every village butcher and oxtail soup belonged to the standard repertoire in my family. In Cologne, on the other hand, I really had problems getting an oxtail at all. Does not seem to be so common here - my butcher has finally provided me with an advance of several days an oxtail. And even if that is extremely expensive - it really worth it! Maybe you are luckier than me and live in a region where this piece of meat is also available everywhere.
I have my oxtail ragout in my beloved Slow-Cooker (neudeutsch : "Schongarer") - 14 hours at the lowest level, until the meat literally fell off the bones. Of course you can also make the recipe in a classic casserole on the stove or in the oven. On the stove, the dish should be able to simmer very slowly or simmer lightly at the lowest level - 5-6 hours should be enough. In the oven reaches a temperature of 160 ° C, and then the roasting pan should be left alone for several hours. I can really recommend the really low-priced purchase and use of such a slow cooker - from Bolognese on applesauce to goulash and stew - the Ideas are limitless. I bought this device for our 2-person household: Morphy Richards slow cooker *. It is perfect for about 4-6 servings. The following recipe has also fit wonderfully in the 3.5 l pot. To my Ochsenschwanzragout I serve homemade, hand-cut, wide
Peel celery, carrots and onions and dice into pieces about 0.5 cm in size. Clean the leeks, remove the root and only divide the white part first, then cut into thin half-rings.
Again melt some clarified butter and then fry the vegetables in it all around at not so high heat until it takes on light color> Add the tomato paste and roast for a while.
Douse with the port and allow to reduce slightly.
If you have a slow cooker, you can now put the vegetables in there and lay the meat on top.
The Add spices and add 500 ml of red wine. If the meat is not covered, add enough water until it is about half full. The Slow-Cooker generally evaporates less liquid and requires much less of it - 500 ml of red wine are therefore quite sufficient.
Set the appliance to low and cook ragout gently for at least 8 to 14 hours.
Then proceed as described below.
If you want to prepare the ragout in the roasting pan, then return the meat to the stew, add the spices and pour 750 ml of red wine. Pour in water until the meat is at least half covered with liquid.
Place the roaster without lid in the oven, preheated to 160 ° C top and bottom heat, and stew the ragout for 4-5 hours. Always add some hot water, so that the meat is always at least half covered.
After cooking, the meat should fall off the bone on its own - if not, keep burning it!
The pieces of meat remove from the roasting pan or slow cooker and cut the meat off the bones. I also do not like the cartilage and fat pieces and remove them. Peck the meat into bite-sized pieces or cut and set aside.
Pass the garsuck through a sieve into a sufficiently large saucepan - the spice grains will remain and can now be removed. Stir the vegetables through the sieve - it will bind the sauce with them.
Put the pot on the stove and cook the sauce over medium to high heat until the desired creamy consistency is reached.
The meat again Add and let cook for another 5 minutes.
I put the meat and sauce back into the slow cooker and again 2 hours, sometimes with the lid open to high.
Serve the hot ragout directly with the fresh pasta
The pasta can be cooked comfortably while the ragout is simmering.
For the noodles
400 g Semola di grano duro or wheat flour 405 or durum wheat semolina
4 eggs, size M
Flour or semolina for the worktop
Mix the semolina or flour with the eggs to a firm pasta dough. This is particularly quick and easy in the food processor or in a food processor - but you can also knead the dough well with your hands.
If the dough is too dry, you can add a little water to it drop by drop. If it is too moist, just add some semolina or flour.
Form the dough into a ball, wrap it in cling film and let it rest for about 30-60 minutes - this will make it more elastic later.
Divide the dough into 4 parts, knead each piece again and then roll it out a few times and fold it again.
In the pasta machine, according to the instructions, roll out to long pasta racks. Always run the dough twice through each step to the desired thickness.
Cut by hand into wide noodles. Place them next to each other until use on a clean, dry kitchen towel.Carefully pour the noodles into the water and cook with stirring until they cut upwards. Depending on the thickness and degree of drying it takes about 3-5 minutes. It's best to try after three minutes.
Drain the pasta into a pasta strainer and serve hot with the hot oxtail stew.
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