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Oxtail stew with butter bean mash

Oxtail stew with butter bean mash
4.1 7 ratings
Prep. 20 min
Total 4 h
4 portions
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Ingredients

Oxtail stew
  • onion cut into pieces
    200 g
  • fennel trimmed and cut into halves, fronds reserved
    200 g
  • leeks white part only, cut into pieces (4 cm)
    2
  • dried porcini mushrooms cut into slices
    20 g
  • carrot cut into pieces (4 cm)
    1
  • garlic cloves
    4
  • fresh flat-leaf parsley leaves only, plus extra to garnish
    8 sprigs
  • olive oil
    40 g
  • oxtail (see Tips)
    800 - 1000 g
  • dried bay leaves
    3
  • canned chopped tomatoes
    400 g
  • tomato paste
    1 tbsp
  • plain flour
    1 tbsp
  • Vegetable stock paste or Chicken stock powder (see Tips)
    1 tbsp
  • red wine
    150 g
  • sea salt
    1 - 2 pinches
  • ground black pepper
    1 - 2 pinches
Butter bean mash
  • canned butter beans rinsed and drained
    800 g
  • sea salt
    1 - 2 pinches
  • ground black pepper
    1 - 2 pinches
  • olive oil to drizzle
  • paprika to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 1289.9 mg
Protein 65.4 g
Calories 4748.3 kJ / 1130.6 kcal
Fat 72.3 g
Fibre 22.6 g
Saturated Fat 28.3 g
Carbohydrates 50.2 g

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