Black forest stew
Instructions
Cut into pieces the oxtail, cut at the joints.
Scrape the carrots, Peel the onions and celery stalks private of the filaments, then wash all vegetables, including leeks and cut them into cubes.
Do heat the olive oil in a baking sheet, add the oxtail, cut into small pieces and the bones of beef and veal and fry it in a preheated oven (180 degrees), moving often ingredients with a steel blade.
When the bones begin to take color, put in pan the diced vegetables and fry them for a few minutes.
Add the tomato paste and let it dry, then sprinkle the preparation with two tablespoons of flour and bathed with red wine.
Finish the stew with Rosemary, parsley, thyme, peppercorns and salt if necessary, then pour into the baking dish plenty of cold water to cover the ingredients.
Close the Pan, leaving a crack for steam to escape, and cook over moderate heat for a couple of hours, or until the meat is soft.
When finished, remove the pieces of oxtail from the bowl and pass through a sieve the cooking.
Melt the butter in a saucepan, mix in the remaining flour and the Madeira and cook the mixture over low heat for 5-6 minutes, then add the broth and stew me-drain to mix well.
Simmer the sauce sweet heat for 15-20 minutes.
Meanwhile, boneless pieces of tail, reduce meat cubes cut, combined these to hot sauce and serve.
Ingredients and dosing for 8 persons
- 1000 g of oxtail
- 200 g of onions
- 100 g of carrots
- 80 g of celery
- 100 g of leeks
- 6 cl of olive oil
- 800 g of bones of beef and veal
- 1 tablespoon of tomato paste
- 4 tablespoons of flour
- 75 cl of red wine
- 1 sprig of thyme
- 1 sprig of parsley
- 1 sprig of rosemary
- Salt
- 10 grains of white pepper
- 20 g of butter
- 8 cl of madeira wine