Beef Oxtail
Slow Roasted Oxtail on Braised Mashed Potatoes with Garnishes
Slow Roasted Oxtail on Braised Mashed Potatoes with Garnishes
Rinse and dry the oxtail pieces. Brown them in olive oil, then transfer to a large casserole with sautéed mirepoix. Add tomato paste, deglaze with red wine, and simmer with a bouquet garni.
Blanch and sauté escarole. Boil and mash potatoes with the braising sauce. Remove bones from oxtail, roll meat in plastic wrap, chill overnight, then slice and sear.
Plate with mashed potatoes, sautéed escarole, and braised sauce.
Calories: ~680 kcal | Protein: ~42g | Fat: ~48g | Saturated Fat: ~18g | Carbohydrates: ~12g | Fiber: ~2g | Sugar: ~3g | Sodium: ~620mg
Zio Baffa Organic Sangiovese Toscana 2017
Rustic with juicy red berries, subtle spice, and earthy undertones—an ideal match for rich slow-cooked oxtail.
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