Oxtail stew with butternut mash
|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|
|500 ml||stock — beef|
|500 ml||wine — red|
|300 ml||tomato purée|
|salt and freshly ground black pepper|
|500 g||butternut — cut into chunks, steamed|
|or roasted until tender|
|1/2 cup||parmesan cheese — grated|
|1||milk — slpash of cream|
|sea salt and freshly ground black pepper|
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:
cream (or milk)
sea salt and freshly ground black pepper – to taste.