Braised Oxtail with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,785 cal. | (85 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 128 g | (110 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 46.7 mg | (389 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 11.2 μg | (373 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 2,964 mg | (74 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 20.8 mg | (260 %) | ||
| Saturated fatty acids | 55.9 g | |||
| Uric acid | 707 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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
Preparation steps
Rinse the oxtail and pat dry. Rinse the carrots, celery, onions and tomatoes, brush or peel and coarsely chop.
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.
For the puree, rinse the potatoes and steam about 30 minutes.
When cooked, take the oxtail from the sauce and keep warm.
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.
Peel the potatoes, squeeze through a ricer and pour in hot milk. Stir in the butter and season with salt and nutmeg.
Serve with the braised oxtail and garnish with parsley.
