Summary

Ingredients

• 1 kg oxtail
• 2 medium onion (s)
• 80 g celeriac
• 1 large carrot
• Clarified butter, for frying
• 3 teaspoons butter
• 2 tablespoon tomato paste
• 200 ml red wine, stronger (possibly a Monastrell)
• 200 ml veal stock, possibly homemade
• 2 cloves garlic
• 2 sprigs thyme
• 1 sprig rosemary
• 10 peppercorns, white
• 1 small bay leaf
• 3 grains allspice
• 1 pinch (s) sugar
• 250 g chanterelles
• 2 tablespoon shallot (s) - cubes
• 1 teaspoon chives, cut into rolls
• 500 g jacket potato (s), boiled (from the day before)
• 500 g potato (s), floury raw
• 1 teaspoon vinegar
• 50 ml milk
• 1 teaspoon marjoram, fresh
• 2 egg (s)
• 2 tablespoon flour

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Instructions

1. Cut the oxtail at the joints (you can also have the butcher do that) and season well with salt. Peel the onions, celery and carrots and cut into small pieces. Fry the oxtail pieces vigorously on all sides in the hot clarified butter. Then remove the pieces and pour off the fat.
2. Sear the root vegetables with butter in the same saucepan using less heat. Add the tomato paste, toast briefly and add the meat again. Deglaze with the red wine, simmer for a few minutes and then pour in the stock, bring to the boil. Cover everything over a low heat and stew until soft for about 2 hours. In between I lift off the foam.
3. 10 minutes before the end of the cooking time, add the cloves of garlic and the other spices to the pot and let it braise. Remove the pieces of meat from the sauce and let them cool down. Pass the sauce through a sieve - better a cloth - and reduce to approx. 200 ml. Add salt and sugar to taste.
4. Detach the meat from the bones, putting nice, large pieces aside. Fry the rest (approx. 6 tablespoon) in a pan and glaze with 4 tablespoon of the finished sauce. Season well and roll into a piece of aluminum foil with a diameter of approx. 3 cm. Let it set in the refrigerator, remove the foil and cut into 8 pieces.
5. For the thieves: (dumplings)
6. Grate the boiled potatoes. Peel the raw potatoes and rub them in a bowl with vinegar water. Squeeze the raw, grated potatoes very well in a cloth. Then mix the potato masses together.
7. Heat the milk, wash the marjoram leaves, pat dry and finely chop. Fold the milk, eggs, a little salt and the marjoram into the potato mixture. Add enough flour to make a dumpling that is easy to shape. Divide the mixture into 8 pieces. Form a dumpling around a piece of the oxtail mass. Cook the thieves in boiling salted water for about 15 minutes. Depending on the size, this can take 20 minutes.
8. Fry the cleaned chanterelles with the shallots in butter and season with salt. Liquid forms in the process. When this is completely cooked, add the pieces of meat that have been set aside and heat. Season with salt and pepper and add another 2 tablespoons of the sauce.
9. Place the thieves slightly torn open on a plate and serve the chanterelles with the meat. Garnish with sauce and chives.