Name: Oxtail stew with butternut mash
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 1 kg oxtail; 2 onion diced; 2 tsp garlic cloves, chopped; 300 g carrots peeled, finely diced; 3 tsp fresh thyme; 2 tsp fresh rosemary; 1 olive oil splash; 50 g butter; 500 ml stock beef; 500 ml wine red; 300 ml tomato purée; salt and freshly ground black pepper; bay leaves; 500 g butternut cut into chunks, steamed; or roasted until tender; 1/2 cup parmesan cheese grated; 2 butter; 1 milk slpash of cream; sea salt and freshly ground black pepper

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Ingredients (19)

1 kg	oxtail
2	onion — diced
2 tsp	garlic — cloves, chopped
300 g	carrots — peeled, finely diced
3 tsp	fresh thyme
2 tsp	fresh rosemary
1	olive oil — splash
50 g	butter
500 ml	stock — beef
500 ml	wine — red
300 ml	tomato purée
	salt and freshly ground black pepper
	bay leaves

for the butternut mash:

500 g	butternut — cut into chunks, steamed
	or roasted until tender
1/2 cup	parmesan cheese — grated
2	butter
1	milk — slpash of cream
	sea salt and freshly ground black pepper

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Method:

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.