OXTAIL WITH MASHED POTATOES AND SAUTÉED WILD ASPARAGUS – Wonderful Beef

OXTAIL WITH MASHED POTATOES AND SAUTÉED WILD ASPARAGUS

19 May, 2020

Oxtail with mashed potatoes and sautéed wild asparagus recipe

Ingredients (4 people)

For the oxtail:

  • 5 kg of oxtail
  • 3 garlic cloves
  • 200 g of carrots
  • 250 g of onions
  • 2 stalks of celery
  • Thyme
  • Bay leaves
  • 300 ml of red wine
  • 500 ml of beef broth
  • 2 tbsp of tomato sauce
  • Salt
  • Pepper

 

For the mashed potatoes:

  • 400 g of potatoes
  • 70 gr of butter
  • 50 ml of milk
  • Salt
  • Pepper
  • 100 g of breadcrumbs

 

Side dishe:

  • 100 g of wild asparagus

 

Elaboration:

First of all, season the oxtail with salt and pepper and sear it. After that, remove from heat and set aside.

 

Dice the onion, the celery, the carrots and the garlic. In the same pot used to prepare the beef, add the vegetables, the bay and the thyme and stir-fry.

 

Then, add the tomato sauce and mix it with the vegetables. Following, add the oxtail. Pour the red wine and leave to cook. Once the alcohol has evaporated, add the beef broth and cook for around 3 hours, until the oxtail is tender and can be easily lifted away from the bone.

 

After that, crumble the beef and strain the broth. Set the vegetables aside and reduce the broth until it becomes a thick sauce.

 

Heat the extra virgin olive oil in a frying pan, add the asparagus and sautée them. Add some salt.

 

To prepare the smashed potatoes, boil them in salted water. Once they are boiled, drain and mash them and add the milk and some butter. Mix everything until obtaining a homogenous mass. Season the mixture with salt and pepper.

 

Finishing

Place the oxtail in a plate with some smashed potatoes over it and sprinkle some breadcrumbs. Brown it in the oven at 250 ºC for a few minutes. Remove from oven and serve it with the asparagus, the onion and the carrots.

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