Ingredients
For the braised oxtail and beetroot
50g/2oz butter
2 onions, chopped
2 garlic cloves, roughly chopped
2 large carrots, cut into chunks
350g/12oz beetroot, peeled and cut into wedges
2 bay leaves
2 sprigs fresh thyme
2 tbsp tomato purée
1.5kg/3lb 5oz oxtail, cut into pieces
3 tbsp plain flour
1½ tsp mustard powder
salt and freshly ground black pepper
500ml/17½fl oz red wine
3 tbsp Worcestershire sauce
5 drops Tabasco sauce
450ml/1 pint beef stock
For the mash
1kg/2lb 2oz King Edward potatoes, peeled and cut into chunks
75g/3oz butter, plus extra to serve
150ml/6fl oz milk
salt and freshly ground black pepper
Method
1. Preheat the oven to 170C/335F/Gas 3.
2. For the braised oxtail and beetroot, heat a large ovenproof casserole, add half of the butter and onions and fry gently until just softened.
3. Add the garlic, carrots, beetroot, bay leaves, thyme and tomato purée and cook for 2-3 minutes.
4. Mix together the flour, mustard powder, salt and freshly ground black pepper in a bowl. Dredge the oxtail in the seasoned flour.
5. Heat the remaining butter in a frying pan and fry the oxtail in batches until browned on all sides.
6. Remove the oxtail from the pan and add to the pot with the vegetables, along with any remaining seasoned flour.
7. Pour the red wine into the frying pan the oxtail was cooked in and bring to a simmer, scraping up the bits from the bottom of the pan with a wooden spoon.
8. Pour the wine into the pot with the vegetables and stir well.
9. Add the Worcestershire and Tabasco sauces and the beef stock to the pot. Bring to the boil, then cover and place in the oven for three hours, or longer if possible. Season, to taste, with salt and freshly ground black pepper before serving.
10. For the mash, cook the potatoes in a saucepan of boiling salted water for 15 minutes, or until tender.
11. Drain and return to the pan over a low heat to drive off any excess moisture.
12. Remove from the heat and mash well using a potato masher. Mix in the butter and milk and season, to taste, with salt and freshly ground black pepper.
13. To serve, pile the mash onto soup plates and top with a knob of butter. Spoon the braised oxtail around the mash.
