DIFFICULTY: 4
INGREDIENTS PER 6 PEOPLE
oxtails, 2
carrot, 1
onion, 1
celery stalk, 1
garlic, 2 cloves
1 bay leaf
salt, pepper, cinnamon, nutmeg
VALCALEPPIO RISERVA red wine (other red wine)
fresh wild mushrooms,
pumpkin puree.
PROCEDURE
Marinate oxtails with aromas, vegetables and red wine for one day.
Braise on low heat until the meat comes off from the bone.
Debone the meat and press it into a mold with a weight above for one night in the
refrigerator.
Filter and reduce the sauce to a syrupy density.
Portion oxtail cubes, arrange them on an oven plate and regenerate them at a low
temperature.
Serve with pumpkin puree, sautéed mushrooms and its sauce.
Thanks to: Giopi e la Margi
