Braised Oxtail with Mashed Potatoes

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Braised Oxtail with Mashed Potatoes
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
1785
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,785 cal.(85 %)
Protein113 g(115 %)
Fat128 g(110 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A1 mg(125 %)
Vitamin D0.1 μg(1 %)
Vitamin E6.6 mg(55 %)
Vitamin K45.3 μg(76 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1 mg(91 %)
Niacin46.7 mg(389 %)
Vitamin B₆1.5 mg(107 %)
Folate133 μg(44 %)
Pantothenic acid4.3 mg(72 %)
Biotin26.9 μg(60 %)
Vitamin B₁₂11.2 μg(373 %)
Vitamin C48 mg(51 %)
Potassium2,964 mg(74 %)
Calcium138 mg(14 %)
Magnesium174 mg(58 %)
Iron13.4 mg(89 %)
Iodine19 μg(10 %)
Zinc20.8 mg(260 %)
Saturated fatty acids55.9 g
Uric acid707 mg
Cholesterol259 mg
Complete sugar12 g

Ingredients

for
4
For the oxtail
2 kilograms Oxtail (ready to cook, in pieces)
2 carrots
150 grams Celery root
2 onions
2 Tomatoes
2 Tbsps vegetable oil
100 milliliters Port wine
100 milliliters dry Red wine
400 milliliters Beef broth
1 sprig rosemary
2 sprigs thyme
1 bay leaf
4 Juniper berries
1 tsp Madeira Wine (to taste)
salt
freshly ground peppers
For the mashed potatoes
600 grams starchy potatoes
150 milliliters lukewarm milk
20 grams butter
Nutmeg (freshly grated)
For garnish
2 Tbsps finely chopped parsley
How healthy are the main ingredients?
potatoparsleythymerosemarycarrotonion

Preparation steps

1.

Rinse the oxtail and pat dry. Rinse the carrots, celery, onions and tomatoes, brush or peel and coarsely chop.

2.

Brown the oxtail pieces vigorously on all sides in hot oil in a roasting pan. Add the carrots, celery and onions and roast with meat. Mix in the tomatoes. Deglaze with port wine and red wine and pour in half the broth. Cover and simmer for about 2 hours until soft. After about 1.5 hours add the herbs and spices.

3.

For the puree, rinse the potatoes and steam about 30 minutes.

4.

When cooked, take the oxtail from the sauce and keep warm.

5.

Strain the sauce through a sieve, let simmer a little to reduce or add broth as needed. Season with Madeira, salt and pepper and place the meat back.

6.

Peel the potatoes, squeeze through a ricer and pour in hot milk. Stir in the butter and season with salt and nutmeg.

7.

Serve with the braised oxtail and garnish with parsley.