Oxtail Ragout with Potato Crown

Ingredients

• 1 kg oxtail (in pieces)
• 1 Carrot
• 150 g celeriac
• 1 onion
• 2 Tomatoes
• 2 tbsp plant oil
• 500 ml meat broth
• 2 sprigs thyme
• 1 bay leaf
• 1 tbsp juniper berries
• 20 ml Madeira
• Salt
• ground pepper
• 400 g waxy potatoes
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 2 pickled cucumbers
• 2 anchovies
• 2 tbsp freshly chopped parsley
• 1 tbsp Olive Oil

Instructions

1. 1.

   Rinse the oxtail and pat it dry. Wash, peel, and clean the carrot, celeriac, onion, and tomatoes. Dice the carrot, celeriac, and onions into small cubes; cut the tomatoes into pieces.

2. 2.

   Brown the oxtail pieces in hot oil in a roasting pan on all sides, then add the carrots, celeriac, and onions and sauté briefly. Deglaze with broth and add the tomatoes. Cover and simmer gently for about 2½ hours until tender. About two hours in, add thyme, bay leaf, and juniper berries; pour more broth if needed.

3. 3.

   Peel, wash, and cook the potatoes in salted water for about 30 minutes.

4. 4.

   Drain the pickled cucumbers and anchovies and dice them finely. Mix with parsley and olive oil, seasoning with pepper.

5. 5.

   At the end of cooking, remove the oxtail from the sauce, let it cool slightly, detach from the bone, and cut into small pieces. Remove thyme, bay leaf, and juniper berries from the sauce, season with Madeira, salt, and pepper, then return the meat to thicken the sauce.

6. 6.

   Drain the potatoes and press them through a potato masher. Stir in oil and lemon juice, seasoning with salt and pepper.

7. 7.

   Serve the ragout on plates using a serving ring; place the mashed potatoes on top, remove the ring, and garnish with the cucumber-anchovy mixture.