Summary

Ingredients

• 1 oxtail, cut into pieces by the butcher
• 1 leek, sliced
• 1 carrot (s), roughly chopped
• 1 root / n parsley, small, grated
• 2 onion (s), roughly chopped
• 3 bay leaves
• 250 ml broth
• 250 ml red wine

For the gremolata:

• 1 bunch parsley
• 1 lemon (s), only the zest in zest
• 2 cloves garlic)
• oil
• salt and pepper
• possibly pumpernickel

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Instructions

1. Fry the cut oxtail in hot oil with the bay leaves until the meat has turned color.
2. Add vegetables and fry them for a few minutes. Salt and pepper. Deglaze with the red wine and the stock and cook everything gently over low heat for about 1 ½ hours.
3. Top with gremolata, consisting of lemon zest, chopped parsley and garlic. Cook in the now closed pressure cooker for another 30 minutes.
4. If you want an even darker sauce, simply crumble a slice of pumpernickel into it.
5. Simmer for the first 90 minutes with the lid loosely in the pressure cooker, otherwise the taste will be lost.
6. With homemade spaghetti or other pasta.