Oxtail Ragù with Semolina Gnocchi

Name: Oxtail Ragù with Semolina Gnocchi
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 2 bleekselderijstengels; 0.25 bardak Bloem; 1 adet eigeel; 1 bardak extra; 1 bardak Fijn gemalen durumtarwegriesmeel; 1 yemek kaşığı honing; 1 diş knoflook; 2 yemek kaşığı Olijfolie; 2 yemek kaşığı ongezouten boter; 5 pound ossenstaart; 0.25 bardak peterselie; 4 adet rozemarijn; 1 tomaten; 1 ui; 2 çay kaşığı versgemalen zwarte peper; 3 bardak volle melk; 1 ml Wijn; 0.25 bardak wijnazijn of sherryazijn; 2 g wortelen; 1 çay kaşığı zout; 2 yemek kaşığı Zout

🔥 974 kcal 🍽️ 8 porsiyon

Malzemeler

Malzemeler
2 bleekselderijstengels
0.25 bardak Bloem
1 adet eigeel
1 bardak extra
1 bardak Fijn gemalen durumtarwegriesmeel
1 yemek kaşığı honing
1 diş knoflook
2 yemek kaşığı Olijfolie
2 yemek kaşığı ongezouten boter
5 pound ossenstaart
0.25 bardak peterselie
4 adet rozemarijn
1 tomaten
1 ui
2 çay kaşığı versgemalen zwarte peper
3 bardak volle melk
1 ml Wijn
0.25 bardak wijnazijn of sherryazijn
2 g wortelen
1 çay kaşığı zout
2 yemek kaşığı Zout

Hazırlanışı

Heat olive oil in a large pot over medium-low. Add finely minced onion, carrot, and celery; cook gently 8–10 minutes until soft and translucent.

Pat oxtail dry. Dust with flour, then brown in batches over medium-high heat until golden on all sides; set aside.

Return oxtail to pot. Add wine, vinegar, tomatoes, honey, garlic, rosemary, salt, and pepper. Cover and simmer gently 3–4 hours until meat is tender.

Oxtail Ragù with Semolina Gnocchi

Malzemeler

Hazırlanışı

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