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Recipes

Oxtail with my twist and crushed baby potatoes

Ingredients

  • 1kg Oxtail
  • 250g Streaky bacon, diced
  • 2 tbsp flour (stoneground)
  • 1 carrot
  • 1 stick of celery
  • Salt
  • Pepper
  • 2 onions, quartered
  • 500ml beef bone broth (Dr Broth)
  • 40g ground coffee (Humble house blend)
  • 750ml wine
  • 100g dark chocolate
  • 60g butter
  • Bouquet garnie (fancy word for a bunch of aromatic herbs tied together)
  • 100ml brandy
  • 2 Garlic cloves
  • 500g Denny mixed mushrooms

For the Gremolata:

  • Zest of ½ orange
  • Zest of ½ lemon
  • Squeeze of lemon juice
  • Handful of flat leaf parsley
  • Salt
  • Pepper

For the potatoes:

  • Baby potatoes
  • Olive oil
  • Salt & Pepper

Method

  1. In a large pot or pressure cooker, sauté the bacon until crispy
  2. Rinse and pat dry the oxtail.
  3. Brown the oxtail in the pot with the bacon
  4. Once the oxtail is browned
  5. Remove the oxtail and the bacon and sauté the garlic, onions, celery and carrot low and slow until the vegetables have browned and the onions are translucent.
  6. Brew the coffee in the bone broth for 4 minutes, and the strain.
  7. Throw the oxtail and bacon back in the pan and deglaze the pan with the brandy.
  8. Throw in the bouquet garnie, the red wine and the coffee infused bone broth.
  9. Bring to the boil, then simmer for 2 hours or in the pressure cooker on stew setting. Repeat for a second time if necessary.
  10. In a separate pan sauté the mushrooms in the butter, While the oxtail is cooking, make the gremolata by mixing together all the ingredients, checking for seasoning. Reserve until time to serve.
  11. Make a slurry with the flour (mix it with a little cold water to form a paste) and add it to the oxtail. Cook for a further 10 minutes until the sauce thickens.
  12. Add the mushrooms.
  13. For the potatoes, steam the baby potatoes. Allow to cool and then crush wither by hand or with a masher. You want to just break up the potatoes so they still hold their shape but the flesh is visible.
  14. Heat a pan to medium add the olive oil and crisp up the potatoes. Season to taste.
    Serve the oxtail with the crushed baby potatoes and garnish with gremolata
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