Pinot Braised Oxtail and Horseradish Parsnip Puree Mash Recipe
Unctuous Oxtail and easy-peasy Parsnips.
- Prep time: 25 minutes
- Cook time: 3.5 hrs
- Yield: Serves 2
- 1 lb Oxtail
- 1 Cup Pinot Noir
- 1 Cup Water
- ½ Large Yellow Onion
- 1 Tbsp Olive Oil (not extra virgin)
- 2 Garlic cloves, finely chopped.
- Rosemary sprig
- 2 lbs Parsnips
- 2 cups Milk
- ¼ Cup Butter
- 1 Tbsp Horseradish
- 1/3 Cup Pinot Noir
- ½ Cup Reseved braising liquid strained
1 Dry and S&P the Oxtail.
2 Brown the Oxtail in your heavy saucepan, all 6 sides.
3 Add Pinot Noir and water to cover to 2/3 depth of the meat.
4 Add the Onion.
5 Add the Garlic.
6 Add the Rosemary sprig.
7 Add S&P.
8 Bring to a boil, reduce and cover, cook for 2 hours, flip the oxtail and top up liquid with water. Cook for 1 to 1.5 more hours/ Check for doneness.
9 Remove the meat from the bone and set aside.
10 Strain the cooking liquid and set aside.
1 Peel and trim the Parsnips. Cut into uniform pieces.
2 Place in a medium saucepan with the Milk, bring to a boil, reduce and cover. Cook until soft.
3 Drain (reserving milk) and add Horseradish and Butter. Mash
4 Add back the milk until perfectly smooth
5 S&P to taste.
1 Add 1/3 cup of wine to the Oxtail braising pan, deglaze.
2 Add ¼ to ½ cup of the reserve braising liquid.
3 Reduce to 1/3 cup.
1 When ready to serve, place parsnip mash on plate
2 Add Oxtail on top
3 Share out the demi-glaze over the Oxtail/Mash. I also decorated with Rosemary Oil.