Ox Tail Goulash | Hungarian cuisine

oxtail

🥗Healthier: chicken thighs

💰Cheaper: beef shank

Chicken thighs reduce fat while maintaining tenderness.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made at home.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without significant cost.

Toast black peppercorns and caraway seeds in a clay pot over medium heat until fragrant.

Grind the toasted spices.

Slice onions and cover the bottom of the pot with them.

Place oxtail on top of the onions.

Add garlic cloves, bay leaves, ground black pepper, caraway, and Hungarian paprika to the pot.

Pour in beef stock and simmer on low heat for 2.5 hours.

Preheat oven to 200 degrees Celsius.

Cut celery sticks into slices and chop parsley and chives finely.

Mix Greek yogurt with salt and pepper to create a sauce.

Add small potatoes to the pot and cook for an additional 50 minutes.

Cooking Techniques

Equipment Needed

Spice Level: