Oxtail with Potato Mash

Ingredients

• 2 kg oxtail (pieces)
• 2 carrots
• 150 g celeriac
• 2 onions
• 2 Tomatoes
• 2 tbsp plant oil
• 100 ml port wine
• 100 ml red wine
• 400 ml meat broth
• 1 sprig rosemary
• 2 sprigs thyme
• 1 bay leaf
• 4 juniper berries
• madeira
• Salt
• black pepper (freshly ground)
• 800 g starchy potatoes
• 200 ml milk
• 40 g Butter
• Nutmeg (freshly grated)

Instructions

1. 1.

   Rinse the oxtail and pat dry. Wash, peel, and roughly dice the carrots, celeriac, onions, and tomatoes.

2. 2.

   Brown the oxtail pieces in hot oil in a pot from all sides, add the carrots, celeriac, and onions, and sauté. Deglaze with port wine, then add red wine and half the broth. Cover and simmer gently for about 2 hours until tender. After roughly 1.5 hours, add the herbs and spices.

3. 3.

   Steam the potatoes for about 30 minutes to cook through.

4. 4.

   At the end of cooking, remove the oxtail from the sauce, let it cool slightly, detach from the bone, and cut into large cubes.

5. 5.

   Strain the sauce through a sieve, reduce further if desired or add liquid. Season with madeira, salt, and pepper, then return the meat to the sauce.

6. 6.

   Peel the potatoes, press them through a potato masher, pour hot milk over them, stir in butter, and season with salt and nutmeg.

7. 7.

   Plate the dish with the braised oxtail on top of the potato mash and serve.