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🍽️ Tender Oxtail with Creamy Horseradish Quince Sauce

944 kcal · 30 min · 4 servings

Tender Oxtail with Creamy Horseradish Quince Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the oxtail meat thoroughly and pat it dry with a kitchen towel.
  2. 2. Clean the soup vegetables, peel them, and chop them into coarse cubes.
  3. 3. Peel the onion, halve it, and roast it with the skin and cut sides in a pot.
  4. 4. Add about 2.5 liters of water and bring the mixture to a boil.
  5. 5. Add the soup vegetables, the meat, a bay leaf, juniper berries, and peppercorns.
  6. 6. Simmer the broth covered on low heat for 2.5 to 3 hours.
  7. 7. Wash the potatoes and cook them in salted water for 25 minutes.
  8. 8. Strain 400 milliliters of the oxtail broth through a fine sieve.
  9. 9. Peel the quinces, quarter them, and remove the core.
  10. 10. Cut the quince flesh into small cubes.
  11. 11. Melt butter in a pot and lightly sauté the quince cubes.
  12. 12. Dust the quinces with powdered sugar and let them caramelize slightly.
  13. 13. Deglaze the quinces with the strained broth.
  14. 14. Stir cream and crème fraîche into the sauce.
  15. 15. Season the sauce with salt and pepper.
  16. 16. Simmer the sauce on medium heat for 20 minutes.
  17. 17. Blend the sauce until smooth.
  18. 18. Stir horseradish cream into the sauce.
  19. 19. Taste the sauce again and adjust seasoning with salt and pepper.
  20. 20. Drain the cooked potatoes and shock them with cold water.
  21. 21. Peel the cooled potatoes.
  22. 22. Melt clarified butter in a hot pan.
  23. 23. Fry the potatoes until golden brown on all sides.
  24. 24. Remove the meat from the broth and let it rest briefly.
  25. 25. Slice the meat.
  26. 26. Foam the sauce once more.
  27. 27. Plate the sauce, meat, and potatoes in pre-warmed bowls.
  28. 28. Garnish the dish with freshly grated horseradish and chive rolls.
  29. 29. Serve the dish hot.

Nutrition per serving