Instructions
step 1 Season oxtail with salt, pepper, and paprika. Lightly dust with flour.
step 2 Heat oil in a heavy pot and brown oxtail pieces on all sides. Remove and set aside.
step 3 In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste.
step 4 Return oxtail to the pot, pour in beef broth and wine, add thyme, and bring to a simmer.
step 5 Cover and braise on low heat for 2.5 to 3 hours until tender, or cook in a pressure cooker for about 45-50 minutes.
step 6 For mashed potatoes, boil potatoes until soft. Drain and mash with butter, milk, salt, and pepper until creamy.
step 7 For creamed spinach, sauté onion, garlic, and mushrooms in butter. Add spinach and cook until wilted. Stir in cream, season, and simmer until thickened.
step 8 For carrot bean medley, heat oil in a pan. Add onion and tomato and cook until soft. Add carrots, beans, curry powder, salt, and pepper. Cook until carrots are tender.
step 9 For coleslaw, mix cabbage, carrot, and cucumber in a bowl. In a separate bowl, whisk mayo, yogurt, lemon juice, salt, and pepper. Combine and chill.
step 10 Plate the braised oxtail with a side of mashed potatoes, spinach, carrot bean mix, and coleslaw. Spoon gravy over oxtail and potatoes before serving.
Storage and Reheating Tips
Store each component in separate airtight containers in the refrigerator for up to 4 days. Reheat oxtail gently on the stovetop with a splash of broth. Reheat mashed potatoes with a bit of milk, and warm spinach and carrots in a skillet. Serve coleslaw chilled.
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