(*) Be careful to take only the fleshy pieces from the upper part of the oxtail. The lower parts – with little meat and a lot of bone – are suitable only for broths and sauce funds.
Rub oxtail pieces with salt and pepper.
Heat oil in a roasting pan, brown tail pieces in it all around and remove. Fry garlic, onion, paprika and lemon peel in the frying fat, stirring for a few seconds, place tail pieces repeatedly in the roasting pan, add tomatoes, juice of one lemon and bay leaves, pour in half the water and wine and use to loosen the roast stock.
Close the roaster and put it in the cold oven – lower rack. Turn on the stove to 160 °C and steam the oxtail for two and a half to three hours.
While doing this, gradually add the rest of the water and wine to the sides.
Add shallots to the meat and braise for another half hour.
Remove the meat from the braising liquid and loosen from the bones while still hot.
Place roasting pan with braising liquid on stove top, cook sauce over high heat, stirring as desired, until thick. Heat meat pieces in the sauce and finally stir in the sour cream. Serve sprinkled with parsley.
Serve with farmer’s dumplings and cucumber salad.
Our tip: Use your favorite red wine for cooking!
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