Oxtail stew with butter bean mash

Oxtail stew with butter bean mash

4.1 7 rating

Prep. 20min

Total 4 h

4 portions

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

Fiber 22.6 g

Saturated fat 28.3 g

Carbohydrates 50.2 g

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