Discover the exquisite taste of oxtail with duchess potatoes, a perfect combination of tradition and elegance in every bite, ideal to impress on any occasion!
Ingredients:
- For the oxtail:
- 1.5 kg chopped oxtail
- 2 large onions
- 2 carrots
- 2 cloves garlic
- 1 red pepper
- 1 green pepper
- 2 ripe tomatoes
- 1 bay leaf
- 1 sprig of thyme
- 1 sprig of rosemary
- 500 ml red wine
- 500 ml meat stock
- Salt and pepper to taste
- Extra virgin olive oil
- For the duchess potatoes:
- 1 kg of potatoes
- 50 g butter
- 2 egg yolks
- Salt and pepper to taste
Elaboration:
Preparation of oxtail:
- Seal the meat:
- In a large pot, heat a little olive oil over medium-high heat.
- Season the oxtail pieces with salt and pepper and brown them in the pan until they are well seared on all sides. Remove and set aside.
- Vegetable stir-fry:
- In the same pan, add a little more oil if necessary. Sauté the chopped onions, garlic, carrots, and finely chopped peppers until golden brown.
- Add the grated tomatoes and cook until the water from the tomatoes evaporates.
- Slow cooking:
- Add the oxtail back to the pot along with the herbs (bay leaf, thyme, and rosemary).
- Pour in the red wine and reduce by half.
- Add the beef stock, cover and simmer for 3-4 hours, or until the meat is very tender and falls off the bone.
- During cooking, check and adjust salt and pepper if necessary.
- Completion:
- Once cooked, remove the meat from the pot. If you want a finer sauce, you can mash the vegetables and pass the mixture through a fine sieve.
- Bone the oxtail and mix it with the resulting sauce.
Assembly of the plate:
- On a plate, place a portion of the oxtail with its sauce.
- Serve with the duchess potatoes, which can be placed on the side or on top as in the picture.
- Serve hot and accompany with a good red wine.
- And, if you have a bit of time, make a bread and water to enjoy the sauce.
Preparation of the duchess potatoes:
- Cook the potatoes:
- Peel the potatoes, cut into chunks and cook in salted water until tender.
- Drain well and mash the potatoes in a potato masher or mash them to a fine purée.
- Mix the ingredients:
- Add the butter to the still warm puree and mix well.
- Stir in the egg yolks, salt, pepper and nutmeg. Mix until everything is well integrated.
- Shape and bake:
- Preheat the oven to 200°C.
- Place the puree mixture in a piping bag with a curly nozzle.
- Form small mounds (or the desired shape) on a baking tray lined with parchment paper.
- Bake for about 15-20 minutes or until the potatoes are golden brown on top.
Dare to prepare this recipe and surprise your guests with a dish full of tradition and flavour that will have everyone asking for seconds!
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