Beef with braised oxtail and potato puree

METHOD

1. Oxtail: Pre-heat oven to 180°C. Heat oil in a heavy pot over high heat and sear the oxtail in batches, until well coloured. Remove from pan, drain any excess oil and add the vegetables, garlic, herbs, salt and pepper and lightly brown. Add ½ cup red wine and stir for 1–2 minutes. Add stock and water and bring to the boil, remove any scum from the surface and cover with a lid or foil. Braise in the oven for 3–4 hours or until the meat easily comes away from the bone. Cool the meat in the stock. Remove the oxtail from the liquid and shred into strands, removing fat and gristle as you go.
2. Potato purée: Cover potatoes with cold water and season with salt. Bring to the boil, then simmer gently for 12–15 minutes until tender. Drain in a colander and leave them to air dry for a few minutes. Pass through a ricer or sieve while still hot. In a small saucepan, heat the cream and butter. When heated, whisk to combine. Fold hot liquid into potatoes a little at a time, to form a firm but smooth textured purée. Potato must be firm enough to hold the oxtail and beef.
3. Beef tenderloin: Heat oil in a heavy-based frypan over high heat. Season the trimmed beef and sear all sides. Place in the oven, roast beef until cooked (6–8 minutes for rare, 8–10 for medium rare). Remove from oven, rest in a warm place until ready to plate.
4. Vegetables: Heat butter in a frypan, add vegetables and toss until glazed and warm.
5. Toss in vinaigrette and serve alongside mash, beef & oxtail.