Braised Oxtail with Red Wine Sauce

In a large roasting pan, brown the pieces of oxtail well in the hot clarified butter. Season with salt and pepper.

Add the tomato puree and stir. Pour in the red wine. Let it all boil together.

Peel the carrots, leek and celery, cut off the roots and tie into a vegetable bunch. With the bay leaves and the juniper berries to the red wine sauce form. Meanwhile, steam everything with the lid closed for about three hours in the stove at 180 °C until the meat is very soft.

Remove the pieces of meat and keep warm in a baking dish. Boil the red wine sauce a little bit more, if necessary. Pour it over the meat.

Serve with mashed potatoes.

Our tip: Use high-quality red wine for a particularly fine taste!

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