Description
A rich and indulgent dish combining oxtail with creamy truffle mash and crispy leeks, topped with parmesan for an elevated comfort food experience.
Ingredients
Scale
- 2 pounds oxtail
- 1 pound potatoes, peeled and cubed
- 1/4 cup truffle oil
- 1 cup parmesan cheese, grated
- 2 leeks, sliced
- 4 tablespoons butter
- 2 cups beef broth
- 1 onion, chopped
- 4 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot, brown the oxtail on all sides. Remove and set aside.
- Add onions and garlic to the pot, sauté until softened.
- Return the oxtail to the pot, add broth, cover, and bake in the oven for 2.5 to 3 hours.
- Boil potatoes in salted water until tender, drain, and mash with truffle oil and butter.
- In a separate pan, heat oil and fry the sliced leeks until crispy.
- Once oxtail is tender, shred the meat and mix back into the mash.
- Serve the truffle mash topped with crispy leeks and grated parmesan.
Notes
- For extra flavor, add herbs like thyme or rosemary while braising the oxtail.
- Ensure the leeks are dried well after washing to achieve maximum crispiness.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 2g
- Sodium: 500mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg