Braised Oxtail with Horseradish Mash

Braised oxtail and gravy

• 1.6 kg Oxtail, bone-in pieces
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 3 cloves Garlic
• 1 tbsp Tomato paste
• 500 ml Red wine
• 800 ml Beef stock
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves

Horseradish mash

• 1.2 kg Yukon Gold potato
• 60 g Unsalted butter
• 120 ml Double cream
• 2 tbsp Horseradish

1. Heat the oven to 160°C (320°F). Pat the oxtail dry, then season all over with the fine sea salt and black pepper.
2. Heat the olive oil in a dutch oven over medium-high heat. Brown the oxtail in batches until deeply coloured all over, then transfer to a plate.
3. Lower the heat to medium and add the onion, carrots and celery to the pot. Cook for 8 to 10 minutes until softened and lightly golden, scraping up the browned bits.
4. Stir in the garlic and tomato paste and cook for 1 minute until fragrant. Pour in the red wine and simmer for 5 to 7 minutes to reduce slightly.
5. Return the oxtail to the pot and add the beef stock, thyme and bay leaves. Bring to a gentle simmer, cover, then transfer to the oven and braise for 2 hours 30 minutes, turning the oxtail once halfway, until the meat is very tender and nearly falling off the bone.
6. Meanwhile, peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, add a pinch of fine sea salt, then bring to the boil and simmer for 15 to 20 minutes until tender.
7. Drain the potatoes well and return to the pot over low heat for 1 minute to steam-dry. Mash until smooth, then beat in the unsalted butter and double cream; stir in the horseradish and season to taste with a little more fine sea salt and black pepper.
8. Lift the oxtail out of the braising liquid and keep warm. Skim off excess fat, then simmer the cooking liquor for 10 to 15 minutes until glossy and lightly thickened; discard the thyme sprigs and bay leaves.
9. Serve the oxtail with the horseradish mash and spoon over the reduced gravy. If needed, loosen the gravy with a splash of beef stock to reach your preferred consistency.

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