Oxtail sous vide stew on creamy mashed potatoes with mustard

Oxtail sous vide stew on creamy mashed potatoes with mustard.

• Mash 500 gr of potatoes into a puree with a lot of oil, then add a tablespoon (15 ml) of mustard.
• Rinse and dry all onions and garlic. Do not peel them!
  Preheat an oven up to 200 C. Place onions and garlic on a teflon baking sheet and bake them for 15 minutes. Remove the garlic and leave the onion in the oven for another 30 minutes.
• Peel the onion and garlic without any waiting for cooling, then mash the onion and garlic in a saucepan until mushy.
• Add wine, sugar with spices and bring to a boil, then reduce heat and simmer for 15 minutes.
  Use a hand blender to puree the mixture and let it cool completely.
• Fill in the container and set the thermostat to 82C.
• Place the tails 10-12 cm long in vacuum bags.
  Add onion puree at the rate of 1 tablespoon per 1 piece of tail in each bag, and without sealing the package, put in the freezer for 15 minutes. Then the onion gruel hardens a little and will not interfere with packing in a vacuum bag.
• Place the wrapped bag in a sous vide bath for 20 hours.
• After 20 hours, gently remove the prepared tails from the bag and gently drain the broth into a bowl. Strain it and refrigerate.
• After the liquid has cooled, remove the thickened fat from the top, we only need a jelly-like sauce that has turned to jelly.
  Separate the meat from the bones.
• In a large saucepan, melt the butter on the stove and sauté the leeks, carrots and celery.
• Add chunks of meat, jelly, mustard and onions. Bring to a boil, then reduce heat, and simmer under a lid for 20 minutes. In the last 5 minutes, add the finely chopped champignons 5 minutes until tender.
• It's time to add seasoning and salt, black pepper and cayenne pepper to taste. (if the sauce is too runny, add a little cornstarch mixed with cold water).
• Put the prepared meat in the sauce on the mashed potatoes cooked with butter and mustard. Serve with rye bread toast and vegetable salad.