Oxtail Stew with Wheat Berries
- 4 onions
- 2 kilograms Oxtail (cut into small pieces)
- 2 tablespoons vegetable oil
- 1 tablespoon Tomato paste
- 200 milliliters dry Red wine
- 400 milliliters Beef broth
- 4 carrots
- 200 grams Snow peas
- 1 tablespoon freshly chopped thyme
- 1 bay leaf
- 4 Juniper berries
- freshly ground peppers
- 250 grams Durum wheat
Peel the onions and chop finely.
Rinse the oxtail, pat dry and season with salt and pepper. Sear in hot oil in a roasting pan. Add the onions and sauté. Stir in the tomato paste then deglaze with the red wine. Cook down until evaporated then pour in the broth. Simmer for about 2 hours over medium heat.
Meanwhile, peel the carrots and cut diagonally into 1-inch pieces. Rinse the snow peas, trim and cut diagonally into 2 cm (approximately 3/4 inch) pieces.
After 1 1/2 hours of cooking, add the vegetables, herbs and spices, season with salt and pepper.
Cook the grains according to package instructions in boiling salted water.
Serve the stew with the cooked grains on warmed serving plates.