Oxtail with Häferlsterz

Season the ox-tail pieces all over with salt and pepper. Heat lard in a casserole dish, brown meat on all sides and lift out again. Root vegetables coarsely diced, onion cut into large pieces and also roast in the remaining fat until golden brown. Dust with flour, roast through, stir in tomato paste and quickly pour in a generous shot of Zweigelt. Bring to the boil briefly, then add beef broth (or water), return the meat to the casserole dish and steam, covered, together with all the spices and the lemon, for 2 to 3 hours (preferably in the oven at 180 °C). Remove the softly stewed meat from the casserole, degrease the sauce if necessary and boil it down over high heat. When the sauce has reached the desired consistency, add the cranberry compote, mustard and a little Zweigelt wine, strain and briefly heat up the oxtail in it again. For the Häferlsterz, boil potatoes, peel while still hot and then mash coarsely with a fork. Salt the mixture, mix with flour and crumble between your fingers. Heat fat in a large frying pan and fry potato mixture until small clumps form. Serve in a separate serving dish together with the warmed oxtail. The Sterzfordern The Sterz was in the rural everyday life of Styria not only a popular dish, but also a common dish.

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