Bourbon Braised Oxtails with Caramelized Onions & Creamy Whipped Potatoes

Ingredients

• 3–4 lbs. oxtails, trimmed of excess fat

• 2 Tbsp olive oil

• 2 large yellow onions, thinly sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 2 Tbsp tomato paste

• 1 cup bourbon

• 2 cups beef stock (low sodium)

• 1 cup red wine (optional, or use extra stock)

• 2 sprigs fresh thyme

• 2 bay leaves

• 1 Tbsp Worcestershire sauce

• 1 Tbsp brown sugar (optional, balances bourbon)

• Kosher salt & black pepper to taste

Instructions

1. Season & Sear

   • Pat oxtails dry, season generously with salt and pepper.

   • Heat oil in a heavy Dutch oven over medium-high heat.

   • Brown oxtails on all sides (about 3–4 minutes each side). Remove and set aside.

2. Caramelize Onions & Veggies

   • In the same pot, add onions. Cook low and slow until golden brown, ~15 minutes.

   • Stir in carrots, celery, and garlic. Cook 3–4 minutes.

3. Build Flavor

   • Add tomato paste, cook 2 minutes until deep red.

   • Deglaze with bourbon, scraping up browned bits. Let reduce by half.

   • Add red wine (if using) and reduce slightly.

4. Braise

   • Return oxtails to pot. Add beef stock, thyme, bay leaves, Worcestershire, and brown sugar.

   • Bring to a simmer, cover, and transfer to oven at 325°F.

   • Cook 3–3.5 hours until oxtails are fork-tender and sauce is rich.

5. Finish & Serve

   • Skim excess fat from sauce. Adjust seasoning with salt/pepper.

   • Serve oxtails over whipped potatoes with plenty of gravy.

Creamy Whipped Potatoes

Ingredients

• 3 lbs. Yukon Gold potatoes, peeled & quartered

• 1 stick unsalted butter, softened

• 1 cup heavy cream (warm)

• ½ cup sour cream

• Salt & white pepper, to taste

Instructions

1. Boil potatoes in salted water until fork tender, ~20 minutes. Drain well.

2. Mash or whip with a hand mixer until smooth.

3. Blend in butter first, then sour cream, then warm cream a little at a time.

4. Season with salt and white pepper. Keep warm.