It is hard to believe how much the historical development of cooking has discovered almost all body parts of farm animals . One dish that is also not the focus of well-known meat specialties is oxtail. Yes, as some readers have already guessed, it is the tail of an ox and yes, it can also be used to conjure up a tasty meal.
It is essential that the chef has experience in preparing dishes with all types of meat. The first way is to go to an experienced butcher, where an oxtail weighing about 1 kilo is purchased for a lunch or dinner for 4 people, which is then chopped into slices about the thickness of a thumb.
At home, the pieces are washed well, dried, salted, peppered and fried in a large pan with 2 tablespoons of butter until brown, before the matching root vegetables, such as carrots, celery or yellow turnips and a medium-sized onion, cleaned and finely chopped, are also fried in the pan. The meat must be cooked for 2.5 to 3 hours until soft.
Of course, boiled potatoes or bread dumplings go well with it as a side dish. Don’t forget to garnish the dish with fresh parsley cut into small pieces and grated horseradish.
Time Travel Tip: You can buy this specialty at Gissinger Schinken- Wurst- und Fleischspezialitäten in Ottakringer Straße.
Editor and picture: Michael Ellenbogen
Sources: www.wikimeat.at/Ochsenschlepp 12.2.2024
Perlen der Wiener Küche by Franz Ruhm, Deutsche Buchgemeinschaft, Vienna, 1950, pages: 58/59)
