Oxtail with Vegetables and Mash

Ingredients

• 400 g Carrots
• 2 onions
• 1 stalk Celery
• 1 kohlrabi
• 1 Parsnip
• 2 Garlic cloves
• Salt
• 1.5 kg oxtail (in pieces)
• 3 tbsp Flour
• 1 tsp Cayenne pepper
• 1 tsp sweet paprika
• 1 tsp mustard powder
• 4 tbsp rapeseed oil
• 2 Bay leaves
• 1 tsp juniper berries
• 2 thyme sprigs
• 1 tbsp Tomato Paste
• 250 ml robust red wine
• 1 tsp Worcestershire sauce
• 500 ml beef broth
• 600 g starchy potatoes
• 150 ml milk
• 20 g butter
• Salt
• freshly grated nutmeg
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with top and bottom heat. Peel or wash carrots, onions, celery, kohlrabi, and parsnip; cut into large pieces. Peel garlic and grind with 1 tsp salt in a mortar. Rinse the oxtail, pat dry, and remove excess fat. Mix flour with cayenne, paprika, and mustard powder; coat the oxtail evenly and tap off excess flour. Heat oil in a large braising pot. Brown the oxtail on all sides, then set aside. Add the vegetables to the pot and sauté. Add bay leaves, lightly crushed juniper berries, thyme, and tomato paste; brown for 5–8 minutes. If desired, sprinkle remaining flour over the mixture and stir. Deglaze with red wine, add Worcestershire sauce, and return the oxtail. Pour in beef broth and bring to a boil. Cover the pot and braise in the oven for about 2½ hours, stirring occasionally and adding more broth if needed.

2. 2.

   For the mash, wash potatoes and steam them for about 30 minutes until tender. Let them cool slightly, peel, press through a potato masher, and pour hot milk over them. Stir in butter and season with salt and nutmeg to taste.

3. 3.

   Remove the oxtail from the oven and adjust the sauce seasoning. If desired, thicken with a slurry made from cold water and starch. Plate the mash, top with the braised oxtail, and garnish with parsley.