Ragout of Oxtail with Mashed Potatoes
Ingredients
- Ingredients
- 2 ½ kilograms Oxtail (cut to the cartilage points)
- 3 carrots (finely diced)
- ½ Celery root (diced)
- 2 onions (coarsely chopped)
- 1 ½ liters Red wine
- 1 ½ liters Chicken broth
- 60 grams Tomato paste
- 60 grams lingonberry jam
- 100 grams Bacon (cut into strips)
- 6 bay leaves
- 10 Juniper berries (crushed)
- 1 sprig rosemary
- 1 sprig thyme
- vegetable oil
- 8 scallions (blanched)
- salt
- freshly ground peppers
Preparation steps
Season the oxtail pieces with salt and pepper. Heat a little oil in a Dutch oven, Add the oxtails and saute until brown all over, remove with a slotted spoon. Add the carrot, celery root and onion to the pan and saute until tender.
Deglaze the pan drippings with a little red wine, stir in the tomato paste and saute lightly, then repeatedly deglaze with the red wine and let it boil until reduced by half.
Add the chicken broth, thyme, rosemary, bay leaves and juniper berries to the pan along with and the oxtails and simmer over low heat until the meat is tender, 1 1/2 - 2 hours.
Lift the meat from the pan, take it off the bone and cut into cubes.
Strain the sauce through a sieve and return it to the pan. Add the lingonberry jam, the scallions and the bacon and bring to a boil.
Place the meat back into the sauce and season with salt if necessary.
For the mashed potatoes: Scrub and rinse the potatoes and cook in a pot of boiling water until knife-tender, drain and peel. Press the potatoes through a potato ricer into a bowl. Stir in the butter and milk and season with salt, pepper and nutmeg until smooth. Arrange the oxtail and sauce on the plate along with the mashed potatoes and serve immediately.
