Braised Oxtail with Potato and Celeriac Purée
This dish is suitable for mid-winter chill, slow-cooked, and well-seasoned serve the braised oxtail with potatoes on the side.
Ingredients
- 3 lbs Oxtail Pieces cut into 2-inches thick pieces
- Salt
- freshly ground black pepper
- 1/4 cup Flour
- 2 tbsp Olive or Canola Oil plus extra
- 2 Onions peeled and diced
- 3 stalks Celery sliced
- 4 small Carrots peeled and cut into 3/4-inch pieces
- 1 Parsnip peeled and cut into 3/4-inch pieces
- 1/2 cup Tomato Passata or tomato purée
- 6 bay leaves
- 2 tbsp Chopped Fresh Herbs rosemary, marjoram, thyme
- 2 cups Red Wine
- 1 cup Beef Broth
- 2 lbs Russet Potatoes peeled and cut into 1-inch pieces
- 1 lb Celeriac trimmed, peeled, and cut into 1/2-inch pieces
- 4 tbsp Unsalted Butter
- 1/4 cup heavy cream (35%)
- 1 cup milk or more as needed
Instructions
- Preheat oven to 350°F (175°C).
- Season the oxtail pieces generously with salt and pepper; rub the seasoning into the meat. Dredge oxtail pieces in the flour until they are coated on all sides.
- Heat the oil in a large Dutch oven and brown oxtail on all sides, in batches if necessary. Remove oxtail from the pan, and set aside on a plate.
- Add the onions, celery, carrots, and parsnips to the pan and sauté for 10 minutes, or until vegetables begin to take on some colour.
- Add the herbs, stir in. Then add the tomato puree, and stir again to coat the vegetables well. Next, add the wine and the beef stock; stir to mix, then bring to a boil.
- Return the browned oxtail pieces to the pan. Season gently with salt and pepper, cover, and place in the oven for 3 hours.
- In the final half-hour of braising, boil the potatoes and celeriac in well-salted water for about 20 minutes, or until very soft. Purée them with butter, cream, and milk; add additional salt as desired. (I like to put them through the food mill before puréing them with a hand-held mixer.)
- Serve the oxtail, with plenty of the sauce, on a potato and celery root purée.
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