The preparation
Step 1:
Season the oxtail with salt. Put some flour and paprika powder in a shallow plate and coat the oxtail pieces in it. Heat the olive oil in a large pan and fry the oxtail pieces on all sides. Reduce the heat to low.
Step 2:
Peel and dice the onion, garlic and carrots. Finely chop the leek and bell pepper. Peel and purée the tomatoes.
Step 3:
When the oxtail pieces are done, remove them from the pan and set aside. Then add all the vegetables except the tomatoes to the same pan and fry for approx. 10 minutes. Keep turning the vegetables.
Step 4:
Then add the oxtail pieces and tomatoes and simmer for another 5 minutes. Pour in the wine and cook for another 5 minutes.
Step 5:
Then add the meat stock to the pan and cook for a few minutes. Add the thyme, bay leaves, a little paprika powder and rosemary, and season with salt and pepper to taste.
Step 6:
Place everything in a pressure cooker and simmer on a low heat for approx. 1 hour. (If you only have a normal saucepan, simmer for approx. 3 1/2 hours).
Step 7:
Peel the potatoes and boil them in salted water until soft. Then drain the water and allow the potatoes to cool slightly. Bring the milk and butter to the boil briefly. Then mash the potatoes and stir in the milk and nutmeg. Season to taste with salt and pepper.
Step 8:
When the oxtail is cooked, remove the pieces from the vegetables and purée the vegetables with the sauce. Serve the oxtail pieces with the vegetable sauce and mashed potatoes. Alternatively, you can also serve boiled potatoes or French fries as a side dish.
