Pumpkin stew with oxtail Ingredients 1kg/1 whole oxtail 4 onions 2 carrots 5 large champignons 6 cloves of garlic Salt and pepper Butter Half a butter pumpkin 1 teaspoon sweet pepper Bay leaf Juniper A few peppercorns and allspice 2 tablespoons tomato puree 100ml Marsala Cane sugar for flavouring Method Salt chopped oxtail and stir-fry deeply on all sides in a hot non-stick pan, then remove. Add butter and fry onion and garlic finely chopped. After a while add champignons and fry. Add spices, pour Marsala and tomato puree, salt and cook for a while. Return oxtail to the pan, pour water if needed so that oxtail is fully immersed and stew covered on a low heat until meat softens, it takes about 3 hours. At the end of stewing, add diced pumpkin and carrot into the pan and stew together for another 25 minutes. Remove spices from the pan, taste, flavour with Marsala, cane sugar if needed and serve with fresh bread.
Baked oxtail in beer Ingredients 1 kg/1 whole oxtail 3 onions 2 carrots 2 cloves of garlic Salt and pepper 0.5l dark beer 3 tablespoons honey Butter 1 teaspoon sweet pepper 1 teaspoon hot pepper 1 teaspoon ground cumin Method Salt chopped oxtail and stir-fry deeply on all sides in a hot non-stick pot, then remove. Add butter and fry onion and garlic finely chopped with sliced carrots into rounds. Add ground sweet and hot pepper, cumin, salt, pepper, pour a little of water and cook for a while. Then pour beer. Return oxtail into the pot, cover with a lid and bake in an oven preheated to 180°C for 2.5 hours. After baked, remove oxtail and let it cool. Then pick meat off oxtail. Put honey into the pot and cook for a while, return picked oxtail meat and cook for 30 minutes. Serve with mashed potatoes or bread.