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🍝 Tender Oxtail Ragout with Ribbon Noodles

479 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 2 kg Oxtail (divided into small pieces)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato paste
• 200 ml dry Red wine
• 500 ml Meat broth
• 1 tbsp freshly chopped Thyme
• 1 Bay leaf
• 4 Juniper berries
• Salt
• Pepper (from the mill)
• 350 g Ribbon noodles
• 40 g Dark chocolate
• Thyme (for garnishing)

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Rinse the oxtail pieces briefly under running water.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Season the meat generously with salt and pepper.
5. 5. Heat oil in a large pot.
6. 6. Brown the meat on all sides over high heat.
7. 7. Add the onion cubes to the pot.
8. 8. Sweat the onions briefly.
9. 9. Stir the tomato paste into the meat.
10. 10. Deglaze the pot with red wine.
11. 11. Let the liquid reduce briefly.
12. 12. Pour in the meat broth.
13. 13. Simmer the ragout on medium heat for about 2 hours.
14. 14. After one and a half hours, add the thyme and remaining spices.
15. 15. Adjust the ragout seasoning with salt and pepper.
16. 16. Cook the ribbon noodles in boiling salted water until al dente (firm to the bite).
17. 17. Add the chocolate to the ragout.
18. 18. Let the chocolate melt.
19. 19. Stir the chocolate into the sauce.
20. 20. Adjust the flavor of the sauce with the chocolate.
21. 21. Serve the ragout over the ribbon noodles.
22. 22. Garnish the dish with fresh thyme if desired.

Nutrition per serving

• kcal: 479
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 34 g