Ox Tow in Merlot Cream Juice’l

Salt the ox tail cut into pieces and fry in hot oil until crispy on all sides. Remove the meat and fry the chopped root vegetables and the onion cubes in the remaining frying residue until brown. Add the tomato puree and fry. Deglaze with red wine and boil down. Pour in soup or water, add the oxtail slices, spices, mustard and apricot jam and simmer on low heat in the oven or on the stove, covered, for about 3 hours, until the meat comes off the bone easily. Meanwhile, add some liquid if necessary. Then remove the meat and keep warm. Mix a little cornflour with a little water and thicken the sauce slightly. Bring to the boil and add the cream. Strain lightly through a sieve and pour over the pieces of meat.

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