Matty’s New Years Eve Oxtail Dinner

Por Matty Matheson · 180 min

Ingredientes

Modo de preparo

1. Heat a large cast iron pan over medium-high heat and add enough oil to coat the bottom. Season the oxtail generously with salt and pepper, then sear turning each piece until deeply caramelized on all sides.
2. Roughly chop the onion, carrot, celery and leek.
3. In a dutch oven over medium-high heat, add a little oil and lightly caramelize the chopped vegetables with 1 clove garlic and 1 Tbs black peppercorns.
4. Add the tomato paste and toast lightly until a fond develops. Deglaze with the red wine and reduce by half.
5. Add the seared oxtail, thyme and bay leaves to the pot. Cover with beef stock and bring to a boil.
6. Preheat the oven to 350°F. Cover the pot and braise for 2.5 to 3 hours, until the oxtail is fork tender.
7. Remove the oxtail from the pot and strain the liquid to remove all the vegetable solids. Keep the liquid for the au poivre sauce.
8. Mashed potatoes: boil peeled potatoes in a large pot of salted water over high heat until fork tender. While still hot, peel them using a thick towel, then rice them.
9. Warm the milk in a medium pan. In a large bowl, combine the riced potatoes, warm milk and diced butter, mixing until the butter has fully melted. Season with salt and pepper to taste.
10. Au poivre sauce: toast the ground peppercorns in a stainless steel pan over medium heat until fragrant. Deglaze with the cognac and carefully ignite the fumes to burn off the alcohol.
11. Reduce until nearly dry, then add 2 to 3 cups of the reserved braising liquid and the heavy cream. Stir until smooth and reduce to the desired thickness. Season with dark soy sauce and salt to taste.
12. Mushrooms: heat a medium pan over medium-high heat with a little vegetable oil. Place the halved mushrooms cut-side down, sear, and season with salt.
13. When the mushrooms are nearly cooked and caramelized and tender, add the butter, Worcestershire sauce and red wine vinegar. Cook until a glaze forms on the mushrooms. Adjust seasoning with salt and pepper.
14. Serve by placing the mashed potatoes on the plate, then the braised oxtail, add the mushrooms and spoon the au poivre sauce over.

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