Oxtail stew with butternut mash

Recipe from: 7 August 2012

Ingredients 20
Servings 4
Time 00:20

Ingredients

  • 1
    kg
    oxtail
  • 2
    onions - diced
  • 2
    tsp
    chopped garlic
  • 300
    g
    carrot - diced
  • 3
    tsp
    fresh thyme (about 4-5 sprigs)
  • 2
    tsp
    fresh rosemary (a sprig)
  • 1
    splash of olive oil
  • 50
    g
    butter
  • 500
    ml
    good quality liquid beef stock
  • 500
    ml
    decent red wine
  • 300
    ml
    tomato purée
  • salt and black pepper
  • bay leaf
  • for the butternut mash:
  • 500
    g
    ready-to-use butternut chunks - steamed
  • or roasted until tender
  • 1/2
    cup
    grated Italian parmesan
  • 2
    Tbs
    butter
  • 1
    splash of cream or milk
  • sea salt and freshly ground black pepper - to taste
 

Method

03:00
 
Heat some olive oil in a heavy based pot/ cast iron skillet. Season the oxtail pieces and brown in the oil. Remove and set aside. Reduce heat.

Add the butter to the pot. Once melted, also add the onions and sauté on a medium heat till glassy. Add the garlic, carrots and fresh herbs. Sauté for a further 3-5 minutes. 

Meanwhile prepare your stock.  Add the tomato paste to the onion mix. Return the oxtail pieces to the pot and cover with stock and red wine. Add the bay leaf. Bring to a boil, then reduce to a slow but steady simmer. 

Simmer for at least 3 hours, or until the meat starts falling off the bone. Serve with rice or mash.

For butternut mash, blend together:
butternut
Parmesan
butter
cream (or milk)
sea salt and freshly ground black pepper - to taste.

Reprinted with permission of The Opposite House. To see more recipes, click here.
 

Read more on: recipe  |  sauté  |  oxtail  |  vegetables  |  slow-cook
 

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