Disclaimer: I don’t measure most of my ingredients, so just use what’s below as a guide.

Time Required:

• Prep - 15 mins

• Cook - 95 mins

Tools Needed:

• Medium sized sauté pan

• Pot for boiling potatoes

• Sieve

• Spatula

• Fork

• Knife

• Cutting board

Ingredients Involved:

• 8 stalks of asparagus

• ~2lbs of oxtail? I used four pieces

Gravy:

• 2 cloves of garlic (minced)

• ½ a white onion (minced)

• 4 tbsp butter

• 1 cup Argentinian Red (Gaucho)

• 4 cups of water

• ½ tbsp of roasted beef base

• Salt

• Black pepper

• Olive oil

• Tomato paste (6 oz)

• Thyme

• Bay leaves

• Oregano

Whipped Mash:

• Two medium sized russet potatoes

• Garlic powder

• Onion powder

• Parmesan cheese

• 4 tbsp butter

• Salt

• Black pepper

• ¾ cup heavy cream

THE METHOD:

PREP- start by washing the oxtail using lime, salt, and vinegar. Wash and dry your potatoes and asparagus. Dry and salt your oxtail, then set it aside. Peel your potatoes then set aside. Cut the ends off your asparagus then set aside. Bring a pot of water to a boil then add salt and a chicken cube.

COOK- add your potatoes to the pot of boiling water then allow to boil until *very* fork tender (this will make it easier when you run it thru a sieve). Set aside when done.

Bring a medium-sized sauté pan to medium heat. Once up to temp, add your oxtails, allowing them to brown on each side (flip them when they unstick from the pan). Once done, set aside.

Add your asparagus and sauté for about 2 minutes (I like mine to retain their color and have a lil bite to them, which is why I don’t cook them very long) — set aside when done.

Add your minced onion to the pan and sauté until translucent. Add tomato paste, then your beef base, allowing everything to cook for about 3-4 minutes. Stir often so your onions don’t burn.

Add your red wine and allow it to reduce slightly before adding four cups of water.

Stir, then season with bay leaves, thyme, oregano, salt, and black pepper. Reduce the heat to medium-low, cover, and let this simmer for 45 minutes.

After 45 minutes, uncover and stir well. Flip your oxtails over if needed.

Return to your potatoes, running them thru a sieve to thin them out and fluff them up. Add back to the pot (you should’ve removed the water of course), returning the heat to a low setting. Add heavy cream, garlic powder, onion powder, salt, Parmesan cheese, butter, and black pepper. Stir well so that everything is well-combined. Set aside.

Check your oxtails. If the meat is detaching from the bone and can be plucked easy, then they are ready. Remove from the pot, but don’t throw away the gravy. [Optionally, strain the liquid to remove any solids] Turn up the heat, allow the gravy to reduce (thicken) by half—stir consistently here.

SERVE- plate everything by first laying down your mashed potatoes, then adding your oxtails over top with your asparagus to the side. I like a lot of sauce on my food so I just poured the gravy all over the top. Garnish with more herbs then 💥💥💥💥.

Let me know if you have any questions.. also let me know how this goes if you try it.