Blue Peruvian Potato Recipe
Filled with shredded oxtail served with roasted piquillo pepper muslin.
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Ingredients
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Potato Filling
Roasted Piquillo Pepper Muslin
Method
Prepare the Filling
- 1
Cook the Oxtail
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent. Add the shredded oxtail and cook for about 5 minutes. Pour in the beef broth, season with salt and black pepper, and simmer for about 1.5 hours or until the oxtail is tender. Once cooked, shred the meat and set aside.
- 2
Prepare the Potatoes
Boil the Blue Peruvian potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly, then peel and mash. Combine with the shredded oxtail, mixing well. Adjust seasoning with salt and pepper to taste.
Prepare the Muslin
- 3
Make the Piquillo Pepper Muslin
In a blender, combine roasted piquillo peppers, heavy cream, lemon juice, salt, and black pepper. Blend until smooth and creamy. Stir in chopped parsley for garnish.
Assembly
- 4
Assemble and Serve
Using a piping bag, fill the potato mixture into the hollowed-out Blue Peruvian potatoes. Place on a serving plate and drizzle with the roasted piquillo pepper muslin. Serve warm and enjoy!