Oxtail and mashed potatoes

Recipe from: 7/22/2004 12:00:00 AM

Ingredients 16
Servings 7
Time

Ingredients

  • OXTAIL
  • cake flour seasoned with salt and pepper
  • 2
    kg
    oxtail, cut into pieces at the joints
  • 25
    ml
    sunflower oil
  • 3
    onions, halved and sliced
  • 20
    ml
    chopped garlic
  • 2
    x 410 g cans whole peeled tomatoes
  • 50
    g
    tomato paste
  • 500
    ml
    dry white wine
  • 125
    ml
    port
  • freshly chopped herbs to taste
  • MASHED POTATOES
  • 800
    g
    potatoes, peeled and cubed
  • 30
    ml
    butter
  • 100
    ml
    cream
  • salt and pepper to taste
 

Method

 
OXTAIL
Spoon enough flour into a plastic bag to coat the oxtail, add the meat and shake until well coated.
Heat the oil in a large saucepan and brown the meat all over.
Remove the meat from the saucepan and set aside.
Sauté the onions in the same pan until translucent.
Add the garlic and sauté for another two minutes.
Return the meat to the pan and add the tomatoes, tomato paste, wine, port and herbs.
Mix well, cover and simmer over medium heat for four to six hours or until the meat falls off the bone.
Stir every 30 minutes, adding more wine if the dish becomes too dry.
MASHED POTATOES
Boil the potatoes in salted water until soft.
Drain and mash with a potato masher or press through a sieve.
Stir in the butter and cream and season with salt and pepper.
Garnish with fresh herbs.
 

Read more on: beef  |  sauté
 

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