{"id":3371,"date":"2021-08-16T15:43:31","date_gmt":"2021-08-16T15:43:31","guid":{"rendered":"https:\/\/www.stylesauce.de\/ochsenschwanz-sandwich-mit-spitzkohl-und-the-altbier-style\/"},"modified":"2023-06-01T14:29:09","modified_gmt":"2023-06-01T14:29:09","slug":"oxtail-sandwich-with-pointed-cabbage-and-the-altbier-style","status":"publish","type":"post","link":"https:\/\/www.stylesauce.de\/en\/oxtail-sandwich-with-pointed-cabbage-and-the-altbier-style\/","title":{"rendered":"OXTAIL SANDWICH WITH POINTED CABBAGE AND “THE OLD BEER STYLE\u201c"},"content":{"rendered":"

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OXTAIL SANDWICH WITH POINTED CABBAGE AND “THE OLD BEER STYLE\u201c<\/strong><\/h1>\n

[\/vc_column_text][vc_single_image image=”3229″ img_size=”full”][vc_column_text]Serves four | Preparation time approx. 180 minutes<\/em>[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/3″ css=”.vc_custom_1623763912551{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #f3f0ef !important;border-left-style: solid !important;border-right-color: #f3f0ef !important;border-right-style: solid !important;border-top-color: #f3f0ef !important;border-top-style: solid !important;border-bottom-color: #f3f0ef !important;border-bottom-style: solid !important;border-radius: 1px !important;}”][vc_column_text]<\/p>\n

Ingredients:<\/strong><\/h4>\n

1.5 kg Oxtail, chopped<\/p>\n

50 g Butter<\/p>\n

1 Butcher’s onion, diced finely<\/p>\n

2 Bunches of soup greens, cut small<\/p>\n

500 ml Dornfelder red wine<\/p>\n

1 tbsp. Tomato pur\u00e9e<\/p>\n

1 Bunch of thyme<\/p>\n

2 l Beef stock<\/p>\n

1 Jar of The Altbier Style<\/p>\n

1 Butter brioche<\/p>\n

8 Shiitake mushrooms, sliced<\/p>\n

8 Baby corncobs, cut into thirds<\/p>\n

1 Cabbage, roughly sliced<\/p>\n

15 g Coarsely ground salt<\/p>\n

5 g Black ground peppercorns[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_column_text]<\/p>\n

Preparation:<\/strong><\/h4>\n

Wash the oxtail, season with pepper and salt and fry in a saucepan using clarified butter. Add the soup greens and onion to the meat and fry together.<\/p>\n

When the meat and vegetables have taken on a nice dark colour, add the tomato paste, stir well and deglaze with the red wine.As soon as the red wine has boiled away, add the beef stock and thyme, bring to the boil and allow everything to cook in a closed pan for two hours at medium heat. Afterwards, remove the meat from the bone and set aside. Spread the sauce through a fine sieve, season with a jar of The Altbier Style and let it reduce to the desired consistency. Then add the meat.<\/p>\n

Cut the butter brioche into even rectangles and fry.<\/p>\n

Contains approximately 1014 kcal\/4246 kJ | P 75 g | F 51 g | C 36 g per serving<\/em>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column]

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