Perhaps your new favorite bean dish:
1. brown the oxtail in a roasting pan in oil all around at not too high temperature. Pour off the fat, sprinkle the powdered sugar over the oxtail pieces and caramelize lightly. Stir in the paradeis pulp, sweat a little more and extinguish with a third of the red wine. Boil until syrupy and repeat the process twice more with the remaining red wine.
Add diced onions and vegetables, pour in clear soup and simmer until tender, about 3 hours.
After 2 1/2 hours, add the juniper berries, coriander, peppercorns, bay leaf spice and garlic clove. 3.
Remove the oxtail pieces from the braising sauce and cool. Remove the meat from the bones. Pour the sauce through a fine sieve, squeezing the vegetables well.
Remove the salt from the pretzel sticks and cut into small cubes. Let the milk boil for a short time, then take it off the stove, stir in the eggs and pour it all over the pretzel cubes.
Remove the skin from the onion, cut into small cubes and sauté in the oil until translucent. Mix onion cubes and parsley into the pretzel cubes, season with salt, pepper and nutmeg.
Shape the dumpling mixture into a stick (4 cm ø) and wrap in buttered aluminum foil. Tighten the ends and simmer the dumpling in boiling water for 20 to 25 minutes on low heat. Take it out and let it rest in the foil.
7. for the vegetables
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