Königliches Ochsenschwanz-Ragout mit Steinpilz-Spätzle und Dunkelbier-Jus

Prepare the Oxtail: Season the oxtail pieces generously with salt and freshly ground black pepper.

Sear the Oxtail: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the oxtail pieces in batches until deeply browned on all sides. Remove the seared oxtail and set aside.

Sauté Aromatics: Reduce heat to medium. Add 2 tablespoons of unsalted butter to the pot. Add diced yellow onions, carrots, and celery. Sauté for 8-10 minutes until softened and lightly caramelized. Add minced garlic and tomato paste, cook for another 2 minutes, stirring constantly.

Thicken and Deglaze: Sprinkle the 2 tablespoons of all-purpose flour over the vegetables and cook for 2 minutes, stirring, to create a roux. Pour in the dark German lager, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer and cook for 5 minutes, allowing some of the alcohol to evaporate.

Braise the Oxtail: Return the seared oxtail to the pot. Add beef broth, crushed juniper berries, bay leaves, thyme sprigs, and black peppercorns. Bring the liquid to a gentle simmer, then cover the pot tightly and transfer to a preheated oven at 160°C (325°F). Braise for 3.5 to 4 hours, or until the oxtail is fork-tender and the meat easily falls off the bone.

Prepare the Porcini Spätzle (while oxtail braises): Rehydrate dried porcini mushrooms in 100 ml hot water for 20 minutes. Drain the porcini, reserving the soaking liquid. Finely chop the rehydrated porcini.

Make Spätzle Dough: In a large bowl, combine 300 grams all-purpose flour, 3 large eggs, 50 ml milk, 1/2 teaspoon grated nutmeg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the chopped porcini and mix until a shaggy, thick dough forms. If the dough is too stiff, add a tablespoon of the reserved porcini soaking liquid. Beat vigorously with a wooden spoon for 5-10 minutes until the dough is smooth, elastic, and forms ribbons when lifted. Let the dough rest for 15 minutes.

Cook Spätzle: Bring a large pot of salted water to a rolling boil. Using a Spätzle maker, colander with large holes, or a cutting board and knife, press or scrape the dough into the boiling water in batches. Cook for 2-3 minutes, or until the Spätzle float to the surface. Remove with a slotted spoon and transfer to an ice bath to stop cooking, then drain well.

Finish Spätzle: Just before serving, melt 2 tablespoons of butter in a large skillet over medium heat. Add the cooked Spätzle and sauté for 5-7 minutes until lightly golden and heated through.

Finish the Ragout: Carefully remove the oxtail pieces from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Skim any excess fat from the sauce.

Shred Oxtail: Once the oxtail is cool enough to handle, carefully remove the meat from the bones, discarding bones and any large pieces of fat or gristle. Shred the tender meat into bite-sized pieces.

Reduce the Jus: Bring the strained braising liquid to a simmer over medium-high heat. Reduce the jus by about one-third to one-half, until it reaches a rich, slightly thickened consistency that coats the back of a spoon. Taste and adjust seasoning with salt and pepper.

Combine and Serve: Return the shredded oxtail meat to the reduced jus and gently warm through. Ladle the Königliches Ochsenschwanz-Ragout generously over portions of the warm Porcini Spätzle. Garnish with fresh chopped parsley.