Classic Braised Oxtail with Horseradish Mash

Ingredients

• 1200 g oxtail pieces
• 300 ml red wine
• 500 ml beef stock
• 400 g tinned chopped tomatoes
• 3 celery sticks, chopped
• 2 onion, roughly chopped
• 900 g floury potatoes, peeled and chopped
• 2 tbsp creamed horseradish
• 50 g butter
• 2 fresh bay leaves

Method

1. 1

   Preheat the oven to 160°C/fan 140°C. Season the oxtail well and brown all over in batches in a large flameproof casserole. Set aside.

2. 2

   Soften the onions and celery in the same pot for 5 minutes. Pour in the red wine and bubble for 2 minutes, then add the stock, tomatoes and bay leaves.

3. 3

   Return the oxtail, ensuring it is submerged. Cover and braise in the oven for 3 hours until the meat is falling from the bone.

4. 4

   Lift out the oxtail and strip the meat from the bones. Return the meat to the sauce and simmer on the hob for 10 minutes to reduce slightly. Remove the bay leaves and season well.

5. 5

   Meanwhile, boil the potatoes until tender, drain and mash with the butter and creamed horseradish. Season generously.

6. 6

   Serve the braised oxtail on a bed of horseradish mash, spooning plenty of the rich sauce over the top.