🍽️ Tender Oxtail Goulash with Wheat Side Dish

Name: Tender Oxtail Goulash with Wheat Side Dish
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Onions; 2 kg Oxtail (divided into small pieces); 2 tbsp Vegetable oil; 1 tbsp Tomato paste; 200 ml dry Red wine; 400 ml Meat broth; 4 Carrots; 200 g Snow peas; 1 tbsp fresh chopped Thyme; 1 Bay leaf; 4 Juniper berries; Salt; Pepper (from the mill); 250 g Fine wheat

1821 kcal · 30 min · 4 servings

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Ingredients

4 Onions
2 kg Oxtail (divided into small pieces)
2 tbsp Vegetable oil
1 tbsp Tomato paste
200 ml dry Red wine
400 ml Meat broth
4 Carrots
200 g Snow peas
1 tbsp fresh chopped Thyme
1 Bay leaf
4 Juniper berries
Salt
Pepper (from the mill)
250 g Fine wheat

Instructions

1. Peel the onions.
2. Dice the onions finely.
3. Rinse the oxtail pieces under running water.
4. Pat the meat pieces dry with a kitchen towel.
5. Season the meat with salt and pepper.
6. Heat oil in a casserole dish.
7. Sear the oxtail pieces on all sides.
8. Add the diced onions to the meat.
9. Sauté the onions briefly.
10. Stir in the tomato paste.
11. Deglaze the mixture with red wine.
12. Let the liquid reduce slightly.
13. Pour in the broth.
14. Simmer the goulash on medium heat for about 2 hours.
15. Peel the carrots.
16. Cut the carrots diagonally into approx. 1 cm pieces.
17. Wash the sugar snap peas.
18. Remove the ends and strings of the sugar snap peas.
19. Cut the sugar snap peas diagonally into approx. 2 cm long pieces.
20. After 1 1/2 hours of cooking time, add the vegetables.
21. Add the herbs and spices.
22. Season the goulash finally with salt and pepper.
23. Cook the wheat according to package instructions in boiling salted water.
24. Taste the ragout one last time.
25. Warm the plates.
26. Plate the goulash with the wheat.
27. Serve the dish.

Nutrition per serving

kcal: 1821
Protein: 118 g · Fett/Fat: 124 g · Carbs: 53 g