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Steamed Oxtail

4 servings

Ingredients

• Bacon slices (a little)
• 2 pcs Onions
• 2 pcs Carrots
• 2 pcs Parsley roots, sliced
• 1 bunch Green herbs (tarragon, marjoram, basil)
• Pepper, crushed (a little)
• Cloves (a little)
• Allspice (a little)
• 2.5 kg Beef (clod, tail piece, or top round)
• Salt (a little)
• 2 cup Vinegar
• 2 cup Water
• Anchovy butter (a little)
• Lemon juice (a little)

Instructions

1. Line a pot with bacon slices, add 2 onions, 2 carrots, and 1 to 2 sliced parsley roots, a bunch of green herbs like tarragon, marjoram, and basil, as well as crushed pepper, cloves, and allspice.
2. Then, place a 2 to 3 kg piece of beef (clod, tail piece, or top round), which should not be too fresh, well pounded and sprinkled with a little salt, into the pot.
3. Add 2 cups of vinegar and an equal amount of water, cover the pot tightly, seal the rim with a thick flour and water paste, and let the meat braise in a hot roasting oven or over a gentle fire for 3 hours.
4. Afterward, check if it is done; if it is not yet tender, the pot must be sealed again.
5. If the sauce is too thick when serving, add a little water; if it is too thin, add a little potato starch.
6. Strain the sauce through a sieve, season it with a little anchovy butter and lemon juice, pour some over the meat, and serve the rest on the side.

Modernized from a treasured 19th-century German cookbook.