Slow-Braised Oxtail with Mashed Potato

Braised oxtail and gravy

• 1.4 kg Oxtail
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 30 g Plain flour
• 30 g Butter
• 2 medium Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 tbsp Tomato purée
• 250 ml Red wine
• 900 ml Beef stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme

Mashed potato

• 1 kg Yukon Gold potato
• 70 g Butter
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Pat the oxtail dry, then season with the salt and pepper. Toss with the flour until lightly coated. Set a large casserole dish over medium-high heat.
2. Melt the butter in the casserole dish, then brown the oxtail in batches until deeply coloured all over. Transfer the browned pieces to a plate as you go. Keep the heat steady so the fond develops without burning.
3. Lower the heat to medium and add the onion, carrot and celery to the pot. Cook, stirring, for 8 to 10 minutes until softened and lightly golden. Stir in the tomato purée and cook for 1 minute.
4. Pour in the red wine and scrape up the browned bits from the base of the pot. Simmer for 5 to 7 minutes until reduced by about half. Return the oxtail to the pot.
5. Add the beef stock, bay leaves and thyme, then bring to a gentle simmer. Cover with a lid and cook on the lowest heat for 2 hours, turning the oxtail once or twice, until the meat is very tender and starting to fall from the bone. Keep it at a quiet simmer rather than a rolling boil.
6. Meanwhile, peel the potatoes and cut into even chunks. Cook in a large pot of salted water for 15 to 20 minutes until completely tender. Drain well and return to the hot pot for 1 minute to steam-dry.
7. Mash the potatoes until smooth, then beat in the butter, salt and pepper. Keep warm over very low heat, stirring occasionally, or cover with a lid off the heat. Taste and adjust seasoning.
8. Lift the oxtail out of the braising liquid and cover to keep warm. Skim off excess fat from the surface, then simmer the cooking liquor uncovered for 10 to 15 minutes until glossy and lightly thickened. Discard the bay leaves and thyme stems, then return the oxtail to the gravy to warm through.
9. Serve the oxtail and gravy over the mashed potato. Spoon over plenty of the reduced cooking liquor. Finish with a final grind of black pepper if you like.

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