Mashed potatoes with oxtail

🍖 Braised Oxtail with Mashed Potatoes

📝 Ingredients:

For the Oxtail:

• 2.5 to 3 lbs oxtail, trimmed
• Salt and pepper
• 2 tbsp flour (for dusting)
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine (or beef broth)
• 3 cups beef broth
• 2 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Optional: 1 tsp smoked paprika or a pinch of cayenne for extra depth

For the Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
• ½ cup heavy cream (or milk)
• 4 tbsp butter
• Salt and pepper, to taste
• Optional: 1–2 cloves garlic, minced or roasted for flavor

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🍳 Instructions:

🔥 Braised Oxtail (Stovetop or Oven):

1. Season & sear
   Pat oxtails dry, season generously with salt and pepper, and lightly coat in flour. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Sear oxtail pieces on all sides until browned (about 8–10 minutes total). Remove and set aside.
2. Sauté veggies
   In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and tomato paste; cook 2 minutes until fragrant.
3. Deglaze & build sauce
   Pour in wine to deglaze the pot, scraping up any brown bits. Let reduce slightly (2–3 minutes), then add beef broth, Worcestershire, thyme, bay leaves, and optional spices.
4. Braise
   Return oxtails to the pot. Liquid should mostly cover them. Bring to a simmer, then:
   • Stovetop: Cover and simmer on low for 3–3.5 hours.
   • Oven: Cover and bake at 325°F (160°C) for 3 hours.
   • Slow cooker: 8–9 hours on low.
5. Finish
   Once meat is tender and falling off the bone, remove oxtails and discard bones if desired. Skim off excess fat from the top of the sauce. Reduce the sauce on the stove if needed to thicken.