Mashed Potatoes with Tender Oxtail & Caramelised Carrots

Instructions:
step 1 Season oxtail pieces with salt and pepper. Heat oil in a large pot and brown the oxtail on all sides. Remove and set aside.
step 2 In the same pot, add onion, garlic, chopped carrots, and celery. Sauté for 5–7 minutes.
step 3 Stir in tomato paste, thyme, and paprika. Cook for 1 minute.
step 4 Return oxtail to the pot, add beef stock, red wine (if using), and bay leaves. Bring to a boil, then reduce to a simmer.
step 5 Cover and cook on low heat for 3 hours, or until the meat is tender and falling off the bone. Skim off excess fat if needed.
step 6 Meanwhile, boil potatoes in salted water until tender. Drain and mash with milk, butter, salt, pepper, and parsley.
step 7 For the carrots, heat olive oil and butter in a pan. Add carrots and cook for 5–7 minutes until tender. Add honey and cook another 2–3 minutes until caramelised.
step 8 Plate the mashed potatoes, top with tender oxtail and its gravy, and serve with caramelised carrots on the side.

Storage and Reheating Tips:
Store oxtail, mash, and carrots separately in airtight containers in the fridge for up to 3 days. Reheat the oxtail gently on the stove or in the microwave, adding a splash of broth if needed. Mashed potatoes and carrots can also be reheated in the microwave or on the stovetop with a bit of butter or milk.