Wine-Braised Oxtails with Mascarpone Mashed Potatoes
Oxtail is the common name for a cow’s tail. It is used in a variety of cuisines, including traditional Jamaican and Chinese recipes. Oxtail is most often served as part of a stew or a soup, as the fat, cartilage and bone marrow add plenty of flavor. The meat becomes very tender when it is subjected to wet cooking for long periods of time.
Oxtail contains trace amounts of calcium, with 10 milligrams of calcium present in 100 grams of oxtail. However, oxtail is a very good source of iron, as it contains 3.6 milligrams of iron per serving. This amount is 20 percent of the daily requirement for a 2,000-calorie diet.
Here’s a super simple, super delicious and healthy recipe from Chef Darius of DariusCooks.tv
3 pounds of ox tails
1 bottle of good Cabernet
2 teaspoons of beef bouillon
2 bay leaves
1 teaspoon of dried Italian herbs
2 cups of diced vegetable mix (onions, celery, bell peppers, and garlic)
1. Preheat the oven to 350 degrees. Meanwhile, add the oxtails to a braising pan. Then, evenly distribute the diced vegetable mix.
2. Add in the red wine, bay leaves, and Italian herbs. Stir to evenly distribute. Lastly, sprinkle over the beef bouillon.
3. Cover the pan with foil or a lid and cook in the oven for about 3 hours or until the ox tails are fork tender.
*depending on your oven or cooking vessel, more steam might escape than normal. This will result in the pan being dry. If this happens, just add in a bit of water. Check the pan every 45 minutes or so just to make sure you’re good to go with your liquid levels.
For the mascarpone mashed yams, you don’t even need a recipe. Just roast up some sweet potatoes. I normally put them in foil and roast them in the oven at 350 until they’re soft. Then, peel them (while they’re hot – so be careful) and add butter, a bit of cream, some sugar, and mascarpone cheese. Mash them together until smooth – that’s it!