BRAISED OXTAIL WITH SWEET POTATO MASH

There aren't many foods as deeply satisfying as stickily rich oxtail cooked over many hours at a low temperature. These were dusted with flour and browned, then braised with a bottle of red, star anise, garlic, brandy, bay leaf, dried orange peel. The first cooking took place a couple of days before serving. Then I removed the excess fat and cooked again. About 6 hours in total. Gotta love winter.

BRAISED OXTAIL WITH SWEET POTATO MASH