Hearty oxtail stew - Mustig ragu på oxsvans

HEARTY OXTAIL STEW
Mustig ragu på oxsvans

A delicious stew that you can make a lot of at once. It’s perfect for freezing.

4 servings

3 lbs oxtail meat in pieces
1 large onion
1 leek
1 large carrot
3½ oz celeriac (celery root)
4 garlic cloves
1½ tablespoons butter or margarine
1 teaspoon salt
black pepper
4 tablespoons tomato paste
1 cup red wine
1 1/3 cups meat bouillon
2 bay leaves
a few thyme sprigs
3 whole cloves

Peel the onions and cut it roughly in pieces. Trim and rinse the leek and cut in fine rings. Peel, rinse and dice carrot and celery root and peel the garlic. Rinse and wipe off the meat. Melt the fat in a pot and brown the meat on all sides. Flavour with salt and pepper and heat the oven to 390F.

Add vegetables and garlic and sautée for a while. Stir in the tomato purée and add bay leaves, 1 thyme sprig and the cloves. Put a lid on and put the pot in the oven. Lower the heat to 350F and let boil in there for about 2 hours, until the meat is done.

Take up the meat and remove the bones. Strain the sauce. Let meat and sauce boil together and heat through and decorate with fresh thyme.

Serve with boiled rice, a crisp salad and bread.

Enjoy!

Bella