Braised oxtail with porcini mushrooms

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Clean or peel and wash the soup greens. Cutting into small pieces. Peel and roughly chop onion and garlic. Rinse pieces of oxtail cold and dab dry. Fry them all around in hot oil. Add soup vegetables, onion and garlic and fry briefly. Add tomatoes, port wine, red wine, bouillon and bay leaf. Season with salt and pepper and cook at medium heat in a closed pot for about 2 hours.

2. 2

   In the meantime peel and chop onions and garlic for the onion puree. Bring to the boil together with port, red wine and thyme leaves and let it boil down for 15-20 minutes until mushy. Season to taste with honey, salt and pepper. For the gnocchi, wash the potatoes, cook them for about 20 minutes in boiling water, drain, rinse and peel them. Let it cool down a bit and press it through a potato press. Wash parsley, dab dry and chop. Add to the potato mixture with flour and egg yolk. Season with salt, pepper and nutmeg and knead to a firm dough. Form dumplings from the dough with two moistened teaspoons and cook in lightly boiling salt water until they rise to the surface. Remove with a skimmer, drain well and put aside covered. Remove pieces of oxtail from the pot, let it cool down a bit and remove the bone. Cut out the pork net into about 6 round pieces (about 14 cm Ø). Put some pieces of meat in the middle of each net, while adding some onion puree in the middle. Whip the pork net over the pieces and place it with this side down on an oiled fat pan and roast it in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Clean and wash the mushrooms.

3. 3

   Season with salt, pepper and nutmeg and knead to a firm dough. Form dumplings from the dough with two moistened teaspoons and cook in lightly boiling salt water until they rise to the surface. Remove with a skimmer, drain well and put aside covered. Remove pieces of oxtail from the pot, let it cool down a bit and remove the bone. Cut out the pork net into about 6 round pieces (about 14 cm Ø). Put some pieces of meat in the middle of each net, while adding some onion puree in the middle. Whip the pork net over the pieces and place it with this side down on an oiled fat pan and roast it in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Clean and wash the mushrooms. Cut into slices. Peel and finely dice shallots and garlic. Fry them together briefly in 10 g hot fat. Add vinegar and thyme leaves. Season with salt and pepper. Toss the gnocchi in the remaining hot fat and season if necessary. Arrange two oxtail pieces each with gnocchi and mushrooms on a plate

4. 4

   Cut into slices. Peel and finely dice shallots and garlic. Fry them together briefly in 10 g hot fat. Add vinegar and thyme leaves. Season with salt and pepper. Toss the gnocchi in the remaining hot fat and season if necessary. Arrange two oxtail pieces each with gnocchi and mushrooms on a plate

Nutrition Facts

KCAL
1080 kcal

CARBS
74 g

FATS
53 g

PROTEINS
63 g