This hearty plate brings together rich, fall-off-the-bone braised oxtail in a savory gravy, creamy mashed potatoes, spiced carrot and bean medley, a flavorful spinach and mushroom sauté, and cool, crisp coleslaw. It’s a soul-satisfying meal packed with variety, color, and comfort.
Ingredients
For the Braised Oxtail:
3 lbs oxtail pieces
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth
1/2 cup red wine (optional)
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons flour (for dusting)
For the Mashed Potatoes:
2 lbs potatoes, peeled and cubed
4 tablespoons butter
1/2 cup milk or cream
Salt and pepper to taste
Chopped parsley for garnish
For the Creamed Spinach with Mushrooms:
1 tablespoon butter
1 clove garlic, minced
1/2 onion, chopped
1 cup chopped mushrooms
4 cups spinach
1/2 cup heavy cream
Salt and pepper to taste
For the Carrot & Bean Medley:
2 carrots, julienned
1/2 cup canned chickpeas or beans
1/2 onion, sliced
1 tomato, diced
1/2 teaspoon curry powder
Salt and pepper to taste
1 tablespoon oil
For the Creamy Coleslaw:
2 cups shredded cabbage
1/2 cup grated carrot
1/4 cucumber, thinly sliced
2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 teaspoon lemon juice
Salt and pepper to taste
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