Summary

Ingredients

• 1 onion (s), peeled
• 2 cloves garlic
• 2 carrot (s)
• 100 g celeriac
• 1.2 kg oxtail, in pieces
• 1 piece (s) beef (leg slice)
• 2 tablespoon oil (peanut oil)
• 0.5 liter ½ wine, red, dry
• 0.25 liter ¼ water
• 1 sprig rosemary
• 1 sprig thyme
• 2 bay leaves
• 4 grains allspice
• 12 grains black pepper
• 8 juniper berries
• 350 g potato (s), peeled
• 1 small kohlrabi, cut into strips
• 2 spring onions, quartered
• 250 g mushrooms, fresh, quartered
• 1 teaspoon salt
• Pepper from the grinder
• Madeira
• Nutmeg, grated

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Instructions

1. Wash, peel and chop onions, 1 carrot, garlic and celery. Wash and dry the oxtail pieces and the leg slice. Then fry them in the oil on all sides. Add the vegetables, sauté briefly and then add the red wine with the water. Wash the sprigs of rosemary and thyme and add to the brew with the bay leaves, allspice and peppercorns and juniper berries and simmer over low heat for about 2 hours.
2. Then remove the pieces of meat, remove the bones and cut into small pieces. Pass the stock through a sieve, collect it again and add the pieces of meat.
3. Now wash the potatoes with a shredded carrot, the mushrooms and the spring onions. First add the potatoes with a little salt, then the remaining vegetables and simmer. A good 15 min.
4. Season the stew with Madeira, salt, pepper and nutmeg. Remove the spice grains and the bay leaves.
5. Tip: I put the spice grains and the bay leaves in a tea egg and can then easily dispose of them. We recently had this stew served by friends as a pre-soup for a hearty meal. Simply great.