Beeftail Goulash

Gulasch di Coda di Manzo

Beef tail marinated in red wine and slowly cooked with juniper berries, bay leaf and thyme.

4 servings

Easy

Trentino Alto Adige

EasyTrentino Alto Adige

Oxtail goulash is an intense and structured preparation, designed to enhance a cut rich in connective tissue through long and delicate cooking. The robust red wine enhances the meat's character, while juniper berries, bay leaf, thyme, garlic and pepper create a deep aromatic profile, without overpowering the flavour. The tail, after marinating, becomes soft and succulent; the sauce, on the other hand, slowly concentrates until it reaches an enveloping consistency, with the tomato paste to add color and body. The initial browning adds intense notes and a flavorful base to the sauce, which is then pureed to obtain a more uniform seasoning. Trentino-Alto Adige, this dish is presented as a substantial and warm dish, suitable to be accompanied by canederli dry.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the marinade

Coarsely chop the onion and garlic. Combine them in a bowl with the juniper berries, the bay leaves, thyme, and peppercorns, then pour in the dry red wine. Stir the herbs into the liquid until you obtain a fragrant, uniform marinade.

Marina the tail

2880 min

Cut the oxtail and arrange the pieces tightly packed in the bowl, so they're evenly immersed. Cover them with the marinade and let them rest for two days. During this time, the wine and herbs will flavor the meat and prepare it for slow cooking.

Dry the meat

Remove the oxtail pieces from the marinade and dry them carefully. Save the wine and herbs for later cooking. A dry surface promotes more even browning and allows the meat to develop a deep color without excessively dispersing the juices. shallow pan.

Brown the pieces

Heat the olive oil in a shallow pan and arrange the tail pieces. Salt, add pepper and brown them over high heat, turning them when necessary, until they are well browned on all sides. Browning is complete when the surface appears golden and the bottom of the shallow pan it is aromatic.

Add liquids and flavorings

Pour in shallow pan the herbs and aromas of the marinade, then moisten with the reserved wine and a little broth. Add the tomato paste Stir the saucepan to dissolve any browning residue. Bring the liquid to a gentle boil, without reducing it rapidly.

Cook slowly

180 min

Lower the heat, cover the shallow pan and let the oxtail cook very slowly for at least three hours. Maintain a barely perceptible boil and check that the bottom doesn't dry out; if necessary, add more broth. The meat is ready when it is tender and comes away easily from the bone.

Filter and degrease

Remove the tail pieces from the shallow pan and keep them warm. Skim off any excess fat from the sauce; if it's too runny, thicken it with a little potato starchPuree the sauce with all the herbs until it has a smooth consistency and an intense aroma of wine and spices.

Season and serve

Pour the pureed sauce over the meat and let it flavour. over low heat for a few more minutes. Make sure the stock is hot, smooth, and sufficiently thick, then serve the oxtail goulash immediately. Preparation is indicated with canederli dry.

Chef's Tips

Let the tail cook very slowly until the meat comes away easily from the bone: this is the decisive indicator of a tender and well-braised consistency.