Recipe: Oxtail Ragout

An oxtail ragout is a real delicacy. Hearty and prepared with regional ingredients and the best red wines as Bernhard Steichele describes in his recipe, it's sure to be a hit with your guests. Enjoy cooking and - of course - the result! 

Ingredients (serves 4-5):

  • 2 kg oxtail, cut in pieces (best from Gourmetmetzger Wolf, Bucherstraße, Nuremberg)
  • 0,5 kg roasting vegetables (celery, carrots, onions, cut in large chunks)
  • 1 tablespoon tomato paste
  • 1/2 l red wine (I like a Portugieser or light Dornfelder)
  • ca. 1,5 l meat stock (In an emergency also instant)
  • flour
  • 20 g turtle soup spice (best from Wurzelsepp in Nuremberg)
  • 150 g bacon or bacon rind
  • Salt and pepper

Preparation: 

It's best to prepare this in a large roasting pan. Brown the oxtail with the bacon in the pan in a little hot oil. Add the roasting vegetables and cook until they take on color. Add the tomato paste and cook briefly; then add the red wine. Reduce slightly. Fill the pan with meat stock until the oxtail is covered. Cover the pan and summer for ca. 2 hours in a preheated 170 °C oven. Then add the turtle soup spice and salt and pepper to taste. Thicken the ragout with a little flour and simmer for another 30 minutes.

Bread dumplings or mashed potatoes are an excellent side dish. I love a fresh lamb's lettuce salad - in Nuremberg fresh from the "Knoblauchsland". As an accompanying wine I recommend a strong red, such as an oak-cask-ripened Cabernet Sauvignon or an Aprilés from the Castell vineyard.