Oxtail Braised in Pedro Ximénez with Mashed Potatoes

Name: Oxtail Braised in Pedro Ximénez with Mashed Potatoes
Yield: Serves 3 servings
Ingredients: 3 1/3 lbs oxtail (about 1.5 kg); 1 large red onion; 3 garlic cloves; 1 leek; 2 carrots; 1 red bell pepper; 3 1/8 cups Rioja red wine (750 ml); 1 cup Pedro Ximénez sherry (250 ml); 2 1/8 cups beef broth (500 ml); 2 tablespoons crushed tomatoes; Flour; Extra virgin olive oil; Black pepper; Salt; 2 large potatoes; 3 tablespoons butter; 2 cups milk (about 500 ml)

Txakoli & Roses @cook_14039487

Sondika -Bizkaia-

I've been making this dish in different ways for years, and I love it more every day.

Txakoli & Roses @cook_14039487

Sondika -Bizkaia-

I've been making this dish in different ways for years, and I love it more every day.

Saved

Ingredients

Serves 3 servings

3 1/3 lbsoxtail (about 1.5 kg)
1large red onion
3garlic cloves
1leek
2carrots
1red bell pepper
3 1/8 cupsRioja red wine (750 ml)
1 cupPedro Ximénez sherry (250 ml)
2 1/8 cupsbeef broth (500 ml)
2 tablespoonscrushed tomatoes
Flour
Extra virgin olive oil
Black pepper
Salt
2large potatoes
3 tablespoonsbutter
2 cupsmilk (about 500 ml)

Saved

Steps

1

Heat 4 tablespoons of olive oil in a large pot and sear the oxtail pieces.
2

Once browned, remove the oxtail from the pot and set aside.
3

In the same oil, sauté the vegetables until soft, then add the crushed tomatoes.
4

Cook for a couple of minutes.
5

Add the oxtail back to the pot along with the red wine, Pedro Ximénez, and beef broth.
6

Simmer for about 3 hours (or 1 hour if using a pressure cooker).
7

After this time, check if the oxtail is tender. If it's still a bit tough, continue cooking until it softens.
8

Remove the oxtail from the pot again and blend the sauce using a fine mesh strainer or a blender.
9

If the sauce is too thin, let it reduce until it reaches your desired thickness.
10

Return the oxtail to the pot with the sauce.
11

Boil the potatoes, then peel and drain them.
12

In a pot, combine the potatoes, butter, and milk with salt and pepper over low heat, stirring constantly.
13

Once the milk and butter are fully incorporated into the potatoes, remove from heat and mash with a blender or by hand with a fork.
14

Serve two pieces of oxtail on a plate, generously topped with sauce, and add a portion of mashed potatoes. Sprinkle with a little parsley if desired.
15

Be sure to have plenty of bread on hand to soak up the delicious sauce mixed with the mashed potatoes... Exquisite!