You do
- 1 kg oxtail, sawn into pieces
- 1 yellow triple, in large pieces
- 1 Carrot, in large pieces
- 1 stjälk pale celery, in large pieces
- cooking oil for frying
Do this
- Roast the oxtail in the oven 200 degrees approx 45 min until the pieces are golden brown. Make sure you have plenty of space between the pieces of meat so that the heat can reach around all the pieces.
- Roughly cut the vegetables and pour a little oil over them. Place the vegetables in the oven with the oxtail.
- After 45 minutes you take out the meat, at the same time increase the heat in the oven 225 degrees and the vegetables are roasted in 5-7 mine.
- Place the meat in a large saucepan and cover with water. Whisk out flavors and cloud out the mold with a little cold water, pour the liquid into the saucepan.
- Boil the meat and skim off the surface with a ladle.
- Take the vegetables out of the oven and place them with the meat in the saucepan, make sure the liquid covers meat and vegetables. Let meat and vegetables cook in 4 hours without lid.
- Always fill with water so that it covers the meat during cooking. After 4 hours of cooking, you should be able to easily separate the meat from the bones.
- Strain off the fund.
Tips: If you want to save your fund, you can boil off liquid until you have about a third left. Then the flavors are concentrated, the stock is ready for your sauce and takes up less space in the freezer. The fund holds approximately 1 years in the freezer.
From the meat you have left, you can make a good beef tail stew!
