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Recipe Detail Page
Sweet Potatoes with Oxtail Gravy & Horseradish Crumbs
Autumn 2017
Sweet potatoes bake up soft and moist and are a real treat. Topped with rich oxtail gravy and buttery bread crumbs, they feel luxurious. Oxtail can be found fresh and frozen, usually cut into 2-inch (5 cm) lengths or so. If not, ask your butcher to do this and purchase your pieces from the thicker end of the tail. Its unique combination of meat and cartilage contributes flavour and a silky mouthfeel to the gravy. Begin gravy a day ahead and chill overnight to “de-fat.” It’s all worth it!
Serves 4
STEWED OXTAIL & GRAVY
3 lbs (1.5 kg) oxtail cut into 2-inch (5-cm) lengths
Salt and freshly ground black pepper
¼ cup (60 mL) plus 2 tbsp (30 mL) all-purpose flour, divided
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
1 cup (250 mL) dry red wine
2 cups (500 mL) homemade or butcher’s beef stock
1 onion, quartered
1 celery stalk, cut into thirds
1 medium carrot, cut into thirds
Generous sprig thyme
1 fresh bay leaf
10 dried allspice berries
3 whole cloves
Pinch freshly ground nutmeg
4 medium sweet potatoes, about 4 lbs (2 kg) total weight
HORSERADISH CRUMBS
2 tbsp (30 mL) butter
1½ cups (375 mL) finely chopped day-old Italian, sourdough or whole wheat bread
⅓ cup (80 mL) finely grated fresh horseradish
1 tbsp (15 mL) finely chopped parsley
1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt and pepper; sprinkle with ¼ cup (60 mL) flour and toss to coat.
3. Combine olive oil and butter in a Dutch oven over medium-high heat. Once foaming, brown meat on all sides, about 12 minutes total. Pour wine over and stir in beef stock; tuck in onion, celery, carrots, thyme and bay leaf. Add allspice and cloves; bring to a boil, cover and place in oven for 2½ hours, or until meat is very tender.
4. Remove oxtail to a bowl; set aside. Strain liquid from vegetables and spices and place in fridge overnight; discard solids. Once oxtail is cool enough to handle, remove meat from bones and store in fridge separately alongside braising liquid.
5. When ready to serve, prick the potatoes in several places with a fork, arrange on a baking sheet, and cook in a 400°F (200°C) oven for 1 hour or until tender.
6. Meanwhile, prepare the crumbs by melting the butter in a medium skillet over medium heat. Add bread and fry until golden and crisp, stirring frequently. Remove from heat; stir in horseradish and parsley. Season to taste with salt and pepper.
7. Measure out 1 tbsp (15 mL) of the solidified fat from reserved braising liquid (discard remaining fat). Heat braising liquid in microwave (or on stovetop) until liquified. Melt fat in a separate small pot over medium heat; stir in remaining 2 tbsp (30 mL) flour, then whisk in warm braising liquid. Let boil for 1 minute to thicken; stir in meat and warm through. Add nutmeg and check seasoning.
8. Split potatoes and fluff flesh with fork. Divide warm meat and gravy between potatoes and top each with an equal amount of horseradish crumbs.
Serves 4
