Season <quantity>1.2<unit>kg</unit></quantity> of oxtail, cut in medium pieces, with salt to taste. Coat in all-porpouse flour

Sear the oxtail on all sides in a skillet drizzled with vegetable oil over medium-high heat. Set aside

Dice <quantity>1</quantity> leek

Grate <quantity>2</quantity> carrots

Chop <quantity>½<unit>bunch</unit></quantity> of coriander

Drizzle vegetable oil in a pot over medium heat. Add <quantity>1½<unit>cup</unit></quantity> of chopped onions, <quantity>5<unit>tbsp</unit></quantity> of chopped garlic, the leek, and the carrot. Cook for 10m until the onion is translucent

Add <quantity>1<unit>cup</unit></quantity> of peeled tomatoes and simmer until reduced

Deglaze with <quantity>1½<unit>cups</unit></quantity> of red wine

Add the seared oxtail, cover with water and cover the pot. Cook over medium-low heat for 3h until tender

Add the coriander and mix. The oxtail stew is ready

Roughly cut <quantity>4</quantity> potatoes, place in a pot and cover with water

Add salt to taste, bring to a boil over high heat and cook for 20-25m until very tender

Drain the potatoes and pass them through a sieve into a pot to remove the skin and obtain a smooth purée

Add <quantity>¼<unit>cup</unit></quantity> of milk, <quantity>1½<unit>tbsp</unit></quantity> of butter and salt to taste

Turn the heat on to low and stir vigorously until creamy. The mashed potatoes are ready

Plate a portion of the Mashed Potatoes in the center of a plate. Top it with some of the Oxtail Stew

Add a little bit of watercress on top and season with lime juice to taste. The oxtail stew & mashed potatoes is ready

Enjoy this cozy meal! It’s delicious!