In my Belly…Pinot Braised Oxtail and Horseradish Parsnip (Puree) Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Unctuous Oxtail and easy-peasy Parsnips.

  • Prep time: 25 minutes
  • Cook time: 3.5 hrs
  • Yield: Serves 2

INGREDIENTS

Oxtail

  • 1 lb Oxtail
  • 1 Cup Pinot Noir
  • 1 Cup Water
  • ½ Large Yellow Onion
  • 1 Tbsp Olive Oil (not extra virgin)
  • 2 Garlic cloves, finely chopped.
  • Rosemary sprig
  • S&P

Parsnip Mash

  • 2 lbs Parsnips
  • 2 cups Milk
  • ¼ Cup Butter
  • 1 Tbsp Horseradish
  • S&P

Demi

  • 1/3 Cup Pinot Noir
  • ½ Cup Reseved braising liquid strained
  • S&P
Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe

 

METHOD

The Oxtail

1 Dry and S&P the Oxtail.

2 Brown the Oxtail in your heavy saucepan, all 6 sides.

3 Add Pinot Noir and water to cover to 2/3 depth of the meat.

4 Add the Onion.

5 Add the Garlic.

6 Add the Rosemary sprig.

7 Add S&P.

8 Bring to a boil, reduce and cover, cook for 2 hours, flip the oxtail and top up liquid with water. Cook for 1 to 1.5 more hours/ Check for doneness.

9 Remove the meat from the bone and set aside.

10 Strain the cooking liquid and set aside.

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The Parsnips

1 Peel and trim the Parsnips.  Cut into uniform pieces.

2 Place in a medium saucepan with the Milk, bring to a boil, reduce and cover.  Cook until soft.

3 Drain (reserving milk) and add Horseradish and Butter.  Mash

4 Add back the milk until perfectly smooth

5 S&P to taste.

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The Demi-Glaze

1 Add 1/3 cup of wine to the Oxtail braising pan, deglaze.

2 Add ¼ to ½ cup of the reserve braising liquid.

3 Reduce to 1/3 cup.

 

The Service

1 When ready to serve, place parsnip mash on plate

2 Add Oxtail on top

3 Share out the demi-glaze over the Oxtail/Mash.  I also decorated with Rosemary Oil.

4 Enjoy.

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