Beef Oxtail with Creamy Mashed Potatoes
These Beef Oxtails are smoked over apple wood and slowly braised with red wine, dried chiles, tomatoes, herbs, and spices until fall-apart tender.
Ingredients
- 6 Medium/ large Beef Oxtails
- 3 cups Beef broth
- ¼ cup Parsley for garnishing
Ingredients for Braising
- 1 cup Red wine
- 3 cups Beef broth
- 3-4 cups Water use when needed
- 6 Guajillo chillies dried
- 2 Ancho chillies dried
- 6 Rome tomatoes
- 1 Medium sized yellow onion
- 4 cloves Garlic minced
- 3 Bay leaves
- 2 tbsp Worcestershire sauce
- 1 tbsp Dried thyme
- 1 tbsp Dried oregano
- 1 Cinnamon stick
- 1 tbsp Beef boullion
- 8-10 Allspice berries
- Salt to taste
- Pepper to taste
Creamy Cheese Mashed Potatoes
- 3-4 Golden potatoes skin removed
- 2 tbsp Unsalted butter
- ¼ cup Sour cream
- 1 cup Shredded four cheese
- 2-3 tbsp Chopped chives
- 1 tsp Salt
- 1 tsp Garlic powder
- ½ tsp Black pepper
Instructions
- Pat the beef oxtails dry with paper towels. Trim away any hard excess fat, leaving some of the softer fat in place. Season generously with your favorite beef rub.
- Preheat the smoker to 275°F and add apple wood chunks.
- Place the oxtails on the smoker and smoke for about 3 hours, or until a deep, dark bark develops.
- About 2 hours into smoking, heat a Dutch oven over medium-low heat. Cut the tomatoes in half and the onion into quarters. Add them to the Dutch oven with a little olive oil and cook for about 15 minutes.
- Add the garlic, red wine, Worcestershire sauce, thyme, oregano, beef broth, salt, and pepper. Simmer for about 20 minutes.
- Add the guajillo and ancho chiles and simmer for another 15 minutes.
- Transfer the solids from the Dutch oven to a food processor along with about 1 cup of the braising liquid. Blend for 60–90 seconds.
- Pour the blended mixture back into the Dutch oven. Add the smoked oxtails, cinnamon stick, bay leaves, and allspice berries.
- Cover and braise at about 275°F for 4–5 hours, or until the oxtails are very tender and easily pull apart.
- Cut the potatoes into quarters. Bring 4–6 cups of salted water to a boil and cook the potatoes for 12–15 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot. Add the butter, sour cream, shredded cheese, chives, salt, garlic powder, and black pepper. Mash until creamy.
- Remove the oxtails from the Dutch oven and place them on a wire rack. Strain the braising liquid, separating the solids from the liquid.
- Spoon the creamy mashed potatoes onto plates and top with the oxtails. Pour some of the strained braising liquid over the beef and garnish with fresh parsley.
Video
Nutrition
Calories: 443kcalCarbohydrates: 45gProtein: 17gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 52mgSodium: 2326mgPotassium: 1483mgFiber: 8gSugar: 11gVitamin A: 2328IUVitamin C: 148mgCalcium: 346mgIron: 6mg
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