Oxtail with herb mash

Ingredients

2kg oxtail
200g chopped carrots
200g chopped onion
200g chopped tomatoes
2 bulbs garlic
1 tbsp picked thyme
100ml ruby port
2 ltr chicken stock
100g thinly shaved parsnip
100g flour for dusting
80g butter, cubed
800g mashed potatoes
1 tbsp chopped parsley

Method

1)   Dust oxtail in flour and seal in a hot pan. Deglaze with port and red wine. Transfer to heavy based pot. Add stock.

2)   Sauté vegetables in hot pan and add to oxtail. Simmer on low heat for 3hrs. Skim off fat that collects on the surface.

3)   Mix parsley through mash just before serving.

4)   Dust parsnips in flour and deep fry until crispy.

5)   Before serving, stir butter into oxtail.

6)  Place 200g of mash in the centre of a plate. Cover with generous portion of oxtail and top with crispy parsnips.

Oxtail with herb mash is pictured alongside.

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