How To Make Braised Oxtail With Truffled Mashed Potatoes

Step 1: You will need:

Step 2: Preheat the oven

Set the oven to 180°C (350ºF/ gas mark 4).

Step 3: Season the meat

Generously season the oxtails with salt, pepper and a sprinkling of flour. Turn over the meat and repeat the seasoning on the other side.

Step 4: Fry the meat and vegetables

Place the saucepan on a medium high heat, allow it to heat through and add the oil. Using your tongs, add a few of the oxtails. You may have to fry them in batches, depending on the size of your pan. Allow them to fry a few minutes on each side, until they are browned all over. Remove this batch from the pan and place it onto a tray. Add the second batch and brown in exactly the same way. Remove the meat and place it onto the tray. Add the onions, stir in and let them cook for a few minutes to brown. Add the carrots, the celery and the garlic and slowly brown them.

Step 5: Make the braising liquid

Place all the oxtails back into the pot. Add the sweet sherry, red wine, stock, thyme, coriander, black pepper, allspice, cumin and the bay leaves. Bring it to a simmer and cover with a lid.

Step 6: Braise the meat

Put the pan in the preheated oven and let it cook for roughly 3 hours.

Step 7: Begin the mashed potatoes

Place a pan on medium heat. Add the potatoes and cover them with water. Season well with salt and simmer until tender. This should take about 10-15 minutes.

Step 8: Complete the potatoes

Drain the potatoes well through a sieve in the sink. Quickly shake it to remove the last remaining water and place them back into the pot. While the potatoes are still hot add the shallots, truffle butter, half of the cream. Season well with salt and pepper and using the whisk, whip it altogether, until smooth. Add more cream if you wish. Cover the pan with the lid and keep warm.

Step 9: Complete the sauce

After the three hours, remove the pan from the oven. Using the tongs very carefully remove the oxtail from the pan and place them on a tray. Strain the sauce into another saucepan, discarding the solids. Place the pan back onto a medium high heat and skim off the fat from the top layer, with your spoon. Bring the sauce to a rapid boil. Reduce the volume until the sauce becomes thicker.

Step 10: Glaze the meat

Place the oxtails back into sauce and baste them all over with a spoon, to glaze.

Step 11: Finish potatoes and serve

Just before serving, add the chopped truffles, the truffle oil and the chives to the mashed potatoes. Serve a generous dollop onto a serving plate. Place the oxtails on the side and spoon over some sauce. Eat it immediately while the potatoes are piping hot.