Summary

Ingredients

• 2 large oxtail vertebrae
• 1 medium onion (s)
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon paprika powder, noble sweet
• 1 bay leaf
• 1 teaspoon thyme, rubbed
• 4 juniper berries
• 0.5 teaspoon ½ honey
• 0.5 liter ½ water
• 0.5 teaspoon ½ clarified butter
• 1 tablespoon flour

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Instructions

1. Wash the oxtail swirls, pat dry, and fry them in hot clarified butter.
2. Peel the onion and garlic, cut into small strips and fry with Take out the tail vertebrae, keep warm, deglaze the stock with water and bring to the boil. Put the swirls in the boiling water, add all the spices, simmer over a low heat for 1 1/2 hours.
3. Now the honey comes over the vertebrae and simmer for another 1/2 hour.
4. After 2 hours we take out the pegs and bind the sauce with the mixed flour and let it simmer a little, season to taste.
5. Detach the meat from the bone or serve with bones in a rustic style with dumplings or noodles and mixed vegetables.