Oxtail Spread

Remove the rind from the bacon and chop finely. Sear oxtail pieces in a pan with a little vegetable oil on both sides, add bacon cubes, fry and pour apple cider vinegar, Zweigelt and beef broth. Add thyme and lightly pressed garlic cloves, stir in tomato paste, put lid on and braise on low heat for about 4 hours until meat can be easily separated from bones by finger pressure alone. Remove meat, either chop finely or grind in a food processor. However, the fibers should be preserved, no meat mush should be formed, the individual meat fibers should remain clearly perceptible. Bring the meat mixture to the boil again and season with salt, pepper and herbs. When the mixture is lukewarm, spread it on toasted slices of wholemeal bread and serve immediately. Or fill the mixture into hermitage jars, where it is smeared with a little lard or goose fat before sealing.

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