In the pancake bag
Oxtail goulash with sweet and sour pumpkin
Can be prepared the day before, tastes warmed up even better!
Preparation and tips
Preheat oven to 180 ° C. Turn the oxtail pieces into flour and roast them together with the root vegetables and the onion in the butterfat. When the browning is good, add the tomato puree and the crushed clove of garlic, fry briefly and deglaze with the red wine. Cook for 5 minutes. Then pour the broth and cover for 2 hours in the oven. Put a toothpick between the lid and the frying pan so that moisture can escape. Let the whole thing cool lukewarm at the end of the cooking time. Remove meat from the pieces of bone and store. Collect the ground with the help of a sieve, and continue to cook to a full-bodied taste.
Make a dark roux of butter and flour, deglaze with a sip of balsamic vinegar, then add the casserole and boil to a nice sauce. Meanwhile prepare the pancake bag. Finally, season the sauce with some Worcester sauce and honey mustard. Stir in the unwound, warm stewed meat - done !.
Fry the pumpkin meat in a hot pan with a little clarified butter and powdered sugar. Add a dash of good vinegar and finally season with salt and pepper. Let moisture evaporate to fill completely.
For 4 small pancakes
Wash the leek, cut lengthwise into very thin strips. Blanch this briefly in boiling water. Stir egg and flour until smooth, then mix with milk and 1 teaspoon of oil to make a creamy pancake batter. Make 1 teaspoon of oil over medium heat in a good skillet and bake a light brown pancake.
Spoon some freshly prepared sweet and sour pumpkin into the middle of the lukewarm pancake and tie it into a small bag with the help of leek strips. Serve immediately with the goulash.