← All recipes

🍽️ Tender Oxtail with Creamy Mashed Potatoes

850 kcal · 30 min · 4 servings

Ingredients

• 2 kg oxtail (in pieces)
• 2 carrots
• 150 g celeriac
• 2 onions
• 2 tomatoes
• 2 tbsp vegetable oil
• 100 ml port wine
• 100 ml red wine
• 400 ml meat broth
• 1 sprig rosemary
• 2 sprigs thyme
• 1 bay leaf
• 4 juniper berries
• Madeira
• salt
• pepper (from the mill)
• 800 g floury potatoes
• 200 ml milk
• 40 g butter
• nutmeg (freshly grated)

Instructions

1. 1. Rinse the oxtail under running water and pat it dry with a kitchen towel.
2. 2. Wash the carrots, celery, onions, and tomatoes.
3. 3. Peel the carrots and onions, then chop the carrots, onions, celery, and tomatoes into coarse cubes.
4. 4. Heat oil in a large casserole dish.
5. 5. Sear the oxtail pieces on all sides until well-browned.
6. 6. Add the chopped carrots, celery, and onions to the meat and roast them briefly.
7. 7. Deglaze the mixture with port wine.
8. 8. Pour in the red wine and half of the meat broth.
9. 9. Simmer the dish covered with a lid for about 2 hours.
10. 10. Add the herbs and spices after 1.5 hours.
11. 11. Wash the potatoes.
12. 12. Steam the potatoes in a pot with a little water for about 30 minutes until tender.
13. 13. Remove the oxtail from the sauce after the cooking time.
14. 14. Let the meat cool down briefly.
15. 15. Carefully separate the meat from the bones.
16. 16. Cut the meat into large cubes.
17. 17. Strain the sauce through a fine sieve into a clean pot.
18. 18. Reduce the sauce by simmering if needed to thicken, or add a little liquid.
19. 19. Season the sauce with Madeira, salt, and pepper.
20. 20. Return the meat cubes to the sauce.
21. 21. Peel the steamed potatoes.
22. 22. Press the potatoes through a potato ricer.
23. 23. Pour hot milk over the potatoes.
24. 24. Stir the butter into the potatoes.
25. 25. Season the mashed potatoes with salt and nutmeg.
26. 26. Serve the oxtail with sauce on top of the mashed potatoes.

Nutrition per serving

• kcal: 850
• Protein: 45 g · Fett/Fat: 42 g · Carbs: 65 g