Ox calf discs

Name: Ox calf discs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 2 discs (à ca. 250 g) Oxtail with bone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Soup Greens; 1 Garlic clove; 2 stem(s) Marjoram, rosemary, sage and basil; 1 TABLESPOON clarified butter; 1/8 l Red wine; 1/4 l Meat broth; 100 g peeled tomatoes (canned); 300 g Carrots; 400 g Potatoes; 1 TABLESPOON Butter or margarine; 7-10 Tbsp fresh herbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

2 discs (à ca. 250 g) Oxtail with bone
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Soup Greens
1 Garlic clove
2 stem(s) Marjoram, rosemary, sage and basil
1 TABLESPOON clarified butter
1/8 l Red wine
1/4 l Meat broth
100 g peeled tomatoes (canned)
300 g Carrots
400 g Potatoes
1 TABLESPOON Butter or margarine
7-10 Tbsp fresh herbs

Directions

1
Wash calf slices and dab dry. Season with salt and pepper. Clean, wash and possibly peel the soup greens. Cut into small cubes. Peel garlic and press it through the garlic press.
2
Wash and chop the herbs. Heat clarified butter. Fry the calf slices on both sides. Fry the prepared soup greens and garlic briefly while turning. Season with herbs.
3
Deglaze with red wine and stock. Mash the tomatoes, add to the stock. Cover and stew for about 50 minutes. In the meantime peel carrots and potatoes. Cut out or tourniquet balls as you like.
4
Just before serving, cook for about 10 minutes in boiling salted water. Then drain and toss in melted fat. Serve everything sprinkled with fresh herbs.