Description
A delightful dish featuring tender oxtail served over creamy truffle mash, topped with crispy leeks and Parmesan.
Ingredients
Scale
- 2 pounds oxtail, cut into pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 pounds potatoes, peeled and cubed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 2 tablespoons truffle oil
- 1/2 cup grated Parmesan cheese
- 2 leeks, cleaned and sliced thin
- 1 cup all-purpose flour
- Vegetable oil for frying
Instructions
- In a large pot, heat olive oil over medium heat. Add oxtail pieces and brown on all sides. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
- Return the oxtail to the pot. Pour in beef broth and red wine. Add bay leaves, thyme, salt, and pepper. Bring to a simmer, then cover and cook on low heat for 3-4 hours until the meat is tender and falling off the bone.
- While the oxtail is cooking, boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add heavy cream, butter, truffle oil, and Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- For the crispy leeks, heat vegetable oil in a frying pan over medium-high heat. Dredge sliced leeks in flour and fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
- Once the oxtail is cooked, remove it from the pot and shred the meat, discarding bones. Strain the broth and reduce it if desired for a thicker sauce.
- To serve, place a generous scoop of truffle mash on a plate, top with shredded oxtail, drizzle with reduced broth, and garnish with crispy leeks.
Notes
- For a lighter version, substitute cauliflower for half of the potatoes in the mash.
- Add sautéed mushrooms to the oxtail for extra flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg