Oxtail Ragout with Bread Dumplings – Otto Koch

Cut ready-to-cook onions, carrot and celery into cubes. Cut the tomatoes.

Heat vegetable oil in a saucepan, fry the pieces of oxtail with the diced vegetables, as soon as they get color, add a little bit of paradeis pulp and the chopped tomatoes. Fry briefly, then dust with flour, stir well, extinguish with a little bit of clear soup and wine and stir well. Add culinary herbs, season with salt and pepper and simmer covered on low heat for about 2 1/2 hours [1], stirring several times. Repeatedly pour a little bit of clear soup.

When the meat is tender, season well with salt and freshly ground pepper. Remove the meat from the sauce and strain the sauce through a sieve.

In the meantime, cook the bread dumplings. For this, cut the bread into cubes, pour hot milk over them, mix well and let them stand for a few minutes.

In a frying pan with butter, sauté the freshly finely chopped shallots and the diced bacon, seasoning with pepper.

At the end stir in the freshly finely chopped parsley. Mix everything well with the bread, adding the egg, knead a little, seasoning with salt and freshly ground pepper. Form small dumplings from the mixture, press them well round and cook in simmering salted water [2], this takes about ten to fifteen minutes.

Loosen the meat from the bone

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