Ochsenbacken schmoren: Alle Tricks für ein unfassbar saftig-zartes Festtagsgericht

We love oxtail! And we were desperate to know the tricks to bringing this dish to the table in perfection. So we sought out braising expert Stefan Spitzer and asked him to share his secrets. The result is a recipe that guarantees everyone can braise incredibly tender oxtail and simultaneously create a sauce to die for. Get ready for the first round of braising bliss with Stefan Spitzer! Meat Bliss Shop & Newsletter 🛒 If you'd like to support us, check out our Meat Bliss Shop. There you'll find shirts, caps, knives, books – and soon, information about our new project! https://shop.fleischglueck.de 📬 And if you don't want to miss anything: Sign up for our newsletter here! https://bit.ly/newsletter-fleischglueck Products from the video (Contains Amazon affiliate links*) Stoneline roasting pan by Stefan: https://amzn.to/49T9epO Meat Bliss T-shirt: https://bit.ly/fleischglück-shirt Meat Bliss Cap: https://bit.ly/fleischglück-cap Direct link to Stefan's restaurant: https://www.gasthaus-spitzer.de/ Another tip for all fans of high-quality cooking videos: We are a partner of 7Hauben, the leading online cooking course portal. We highly recommend the following courses: Steak Essentials (produced by Fleischglück): https://bit.ly/steak-essentials The Ultimate Sauce Cooking Course: https://bit.ly/saucenkurs Holiday Menu Cooking Course: https://bit.ly/festtagsmenü Grilling Basics: https://bit.ly/grillen-basics Kitchen Knife Basics: https://bit.ly/messerkurs All courses are available in an unbeatable subscription price: https://bit.ly/7hauben-abo The recipe: 150 g shallots 150 g carrots 100 g celeriac 2 ox cheeks (500-600 g each; pre-order from your butcher) Salt, pepper 20 g clarified butter 500 ml red wine 7 tbsp red wine 800 ml beef stock 2 bay leaves 1 sprig rosemary 1 tsp cornstarch 4 Stems of flat-leaf parsley Preparation: Clean, peel, and dice the shallots, carrots, and celery. Remove the outer fat and membranes from the oxtails. Lightly salt and pepper the oxtails. Heat clarified butter in a 24 cm (9.5 inch) Dutch oven. Brown the meat over medium-high heat for 2 minutes on each side. Remove the meat from the pot. Add the shallots, carrots, and celery to the pot and sauté for 5 minutes. Deglaze with 250 ml (1 cup) of red wine and reduce by half. Add the remaining red wine and reduce by half again. Add the beef stock, bay leaf, rosemary, and meat. Bring to a boil briefly and braise, covered, in a preheated oven at 160°C (325°F, gas mark 1-2, fan oven not recommended) on the second rack from the bottom for 2 to 2.5 hours, or until tender. Turn the meat several times during cooking. Remove the cooked meat from the braising pot, cover it, and set it aside. Pour the sauce through a fine sieve into a saucepan, pressing the vegetables well with a ladle. Reduce the sauce to 400 ml. Pumpkin: 1 Hokkaido pumpkin Olive oil Salt Cayenne pepper 120 g butter Preparation: Halve the pumpkin, scoop out the seeds and pulp, and cut it into approximately 2 cm cubes. Season with olive oil, salt, and cayenne pepper and place on a baking sheet. Add it to the oxtails for the last 30 minutes of cooking. The cubes should develop some color. Mash the pumpkin in a bowl with the diced butter and adjust the seasoning if necessary. Preparation: Gremolata 1 bunch parsley (finely chopped) 1 orange (or lemon; organic) 3 tbsp walnut kernels 2 tbsp walnut oil 1 clove garlic Preparation: Wash and dry the orange; finely grate the zest. Chop the walnut kernels medium-fine and lightly toast them in a non-stick pan. Mix everything together, add the oil, and season with a little salt and pepper (and garlic). *If you purchase a product through one of our links, we receive a small commission from Amazon or 7Hauben. This doesn't cost you a penny more, and it helps us continue producing free content. Thank you! :)