Mashed potatoes, green beans and oxtail

1. Prepare the Oxtail:

1. Season the oxtail generously with salt and pepper.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
3. Brown the oxtail on all sides, working in batches if necessary. Remove the oxtail from the pot and set aside.
4. In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
5. Add the minced garlic and tomato paste, and cook for another minute.
6. Return the oxtail to the pot and add the beef broth, red wine (if using), bay leaves, and thyme sprigs.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2-3 hours, or until the oxtail is tender and falling off the bone.

2. Prepare the Mashed Potatoes:

1. While the oxtail is cooking, place the peeled and quartered potatoes in a large pot and cover with water.
2. Bring the water to a boil, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add the milk and butter to the pot, and mash the potatoes until smooth and creamy. Season with salt and pepper to taste.

3. Prepare the Green Beans:

1. In a skillet, melt the butter over medium heat.
2. Add the minced garlic and cook for about 30 seconds, or until fragrant.
3. Add the trimmed green beans to the skillet and sauté for 5-7 minutes, or until tender-crisp. Season with salt and pepper to taste.

4. Serve:

1. Serve the oxtail over the mashed potatoes, with the green beans on the side.
2. Enjoy your hearty and delicious meal!

Tips:

• For added flavor, you can add a splash of Worcestershire sauce or soy sauce to the oxtail while it’s cooking.
• You can also garnish the mashed potatoes with chopped fresh herbs, such as parsley or chives, for a pop of color and flavor.
• Leftover oxtail can be stored in the refrigerator for up to 3 days or frozen for longer storage.