Today I invited friends who love to cook and we will prepare the recipe together.
We have met over many years once a month to serve a Sunday dinner to the others. That was a nice way to enjoy food and adventures with others.
|Oxtail with Pretzel Gnocchi|
Oxtail is a dish that needs time to prepare, because simmering it to break down the meat for a long time is necessary. But you only get the full flavour of that dish, when it has braised in wine and broth for long.
2 kg Oxtail
50 g Ghee or butterfat
850 g mixed veggies like carrots, celery, swedes, leek, cabbage, parsley
2 large onions
5 cloves of garlic
1 l red wine
400 ml broth ( I used my rabbit broth frome the recipe the day before)
3 tbsp tomato paste
4 tbsp flour
3 tbsp creme fraiche
2 tbsp thyme
salt and pepper
2 tsp potato starch with water
|seasoned and floured meat|
Season the oxtail and season the flour, coat the oxtail lightly with flour and in the hot butterfat start to brown it on all sides. That will take more then 10 minutes. Chop all the veggies and when the meat is brown start with adding the onions and garlic, after 2 minutes all the other veg. Add broth and the whole bottle of red wine - don´t take a swig, you need it for the oxtail! Bring to a boil and cover reduce the heat and cook for 1 hour, open the lid and cook for 1 hour more reducing the liquid. Use the potato starch to thicken the sauce a bit more. Add the tomato paste and at last the creme fraiche.
In the cookbook they were served with pasta, but for Valentine`s Day the extra mile so....
Serve with the Pretzel Gnocchi
3 Pretzels for the day before cut in very fine pieces
4 tbsp hot milk let that rest for 15 minutes
Preheat oven 170 C
|Pretzels soaking in a little milk|
200 ml water
75 g butter
50 g grated pecorino
heat butter and water together until the butter is nearly melted, add the pecorino and melt that too.
125 g flour and make a choux dough by stirring it on the heat until it comes away from the sides and gets glossy
Take it off the heat and add
3 eggs combining one at the time and stirring permanently
add the pretzel pieces salt and pepper and some dried parsley.
|it is a bit fiddely|
|makes to baking sheets|
Let them get cool a bit, the flavour gets more intense, when they are not hot. They are great with the sauce and the veggies.
You can even have the left over ones as croutons in a soup.