Braised Oxen Calf

Season the meat on all sides with salt and season with pepper, dust with flour and brown in olive oil in a casserole.

Put the meat aside and in the same cooking pot drop the onions whole. It is best to put the cooking pot with the onions in the stove at 200 °C for half an hour.

When the onions have taken on a yellow-golden color, put the meat on top, add salt and dust the surface with flour. Then put in the cooking pot for about half an hour in the 200 °C stove form. Then turn down the heat to 160 °C.

Add red wine until the meat is half covered. During the stewing time of about 4 hours pour the rest of the red wine little by little.

During the last half hour, cook with the pot closed.

Remove the meat, keep warm, strain the sauce and reduce it to the desired consistency. Just before serving, whisk in 2 tbsp olive oil.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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