Oxtail with Mashed Potatoes
Ingredients
- For the oxtail
- 2 kilograms Oxtail (cut into pieces)
- 2 carrots
- 150 grams Celery root
- 2 onions
- 2 Tomatoes
- 2 Tbsps vegetable oil
- 100 milliliters Port wine
- 100 milliliters Red wine
- 400 milliliters Beef broth
- 1 sprig rosemary
- 2 sprigs thyme
- 1 bay leaf
- 4 Juniper berries
- Madeira Wine
- salt
- freshly ground peppers
Preparation steps
For the oxtail, rinse the oxtail and pat dry. Rinse the carrots, celery, onions and tomatoes, wipe dry or peel and coarsely chop.
Brown the oxtail pieces in hot oil in a roasting pan on all sides, add the carrots, celery and onions and saute. Deglaze with port wine and red wine and pour in half the broth. Cover and simmer for about 2 hours. After about 1.5 hours, add the herbs and spices.
For the mashed potatoes, rinse the potatoes and steam about 30 minutes.
Remove the oxtail from the sauce, let cool slightly, remove from the bone and cut into large cubes.
Strain the sauce through a sieve, and simmer or add additional liquid to reach desired consistency. Season with Madeira, salt and pepper and add the meat.
Peel the potatoes, press through a ricer and pour in the hot milk. Stir in the butter and season with salt and nutmeg.
Serve the mashed potatoes with the braised oxtail.
