Gary Rhodes: Braised Oxtail with Mashed Potatoes
Braised Oxtail with mashed Potatoes
For the Oxtail:
12 large pieces oxtail, trimmed of fat (18 for oxtail fans)
oil for frying
You may also want to watch:
2 carrots, chopped
1 onion, chopped
- 1 Women attacked by wrench-wielding man in Hampstead
- 2 Camden residents offered symptom-free Covid testing
- 3 Haverstock Hill cycle lanes order scrapped by Camden Council
- 4 Buyers claim luxury flats are 'nightmare' construction site
- 5 South Hampstead neighbours mourn tree felled by Storm Christoph
- 6 Every single critical care bed full at hospitals
- 7 'Big victory,' says man behind Haverstock Hill cycle lanes legal challenge
- 8 Crouch End's 'Paul the Paper' bids farewell to Broadway stall
- 9 Westminster Council shelves Paddington Rec cycling plans
- 10 Plans for council homes to replace Highgate car wash
2 celery sticks, chopped
1 leek, chopped
4 tomatoes, chopped
sprig of thyme
1 bay leaf
1 small garlic cloves, crushed
1 bottle red wine
2 tins consomme or 1 litre of beef stock
Cornflour loosened with water to thicken - optional
For the garnish:
1 carrot, finely diced
1 onion, finely diced
2 celery sticks, finely diced
1 small leek, finely diced
1 courgette, finely diced
3 tomatoes, skinned, seeded and diced
½ heaped tablespoon chopped fresh parsley
Method for the oxtails:
Pre heat the oven to 200ºC/400ºF/Gas 6
Season each piece of oxtail with salt and pepper
In a large pan, heat the oil and fry the tails until brown on all sides. Remove & drain in a colander.
Meanwhile, fry the chopped carrots, onions, celery and leeks in a saucepan until well coloured
Add the chopped tomatoes, thyme, bay leaf & garlic & cook until the tomatoes have softened
Add the red wine and bring to the boil, reducing down by three quarters. Add the stock and oxtails.
Bring to a simmer & braise in the oven for 2-2½ (3hours if oxtails are large) hours until tender.
Remove the meat from the sauce & keep to one side on a plate/tray
Push & drain the sauce through a sieve into a clean pan. Boil & reduce down, skimming off any impurities to a sauce consistency, only thickening with cornflour if becoming too strong in flavour. Season with salt and pepper.
For the garnish:
This can be done while the above sauce is reducing
Place 150ml (¼pint) of water in a pan, adding the finely diced carrot, onion, celery, courgette & leek. Cook over a medium heat until soft.
When the meat sauce is ready, add the tails and vegetable garnish and simmer until all warmed through. Add the diced tomato & spoon into bowls. Sprinkle with chopped parsley.
Mashed Potatoes: (these can be made while braising the oxtails)
2lb large floury potatoes, peeled & quartered
50-75g unsalted butter
150ml (5fl oz) single cream or milk
salt, pepper & freshly grated nutmeg
Boil the potatoes in a large pan of salted water until cooked – approx 20-25 minutes
Drain of all water (into a colander) & put back into the pan replacing the lid. Shake the pan vigorously to begin the breakdown of the potatoes before mashing until smooth.
Add the butter & milk or cream, a little at a time.
Season with salt, pepper and some freshly grated nutmeg