Method:

1. Peel the potatoes, cut them once lengthwise and bring them to boil in cold salted water. 

2. Put on a casserole and bake the oxtail. Season with pepper and salt.

3. Remove the oxtails from the casserole and caramelize the onions, carrots and celery (diced). Add a spoon of flour to coat the vegetables evenly. 

4. Add the oxtail back to the casserole and add the brown beer (Leffe) and the mustard.

5. Cover the casserole and put in the oven for about 4 hours.

6. Clean the pumpkin, dice it, add pepper, salt, thyme and garlic on a trey, add the pumpkin dices, drizzle with oil and put in the oven for about 35 minutes. Make sure the oven trey is evenly covered with pumpkin for ease of service afterwards.

7. Drain the potatoes, put them back on the range, low heat, and allow excess water to evaporate from the potatoes.

8. Mash the potatoes and season with nutmeg, pepper, salt and add the eggs, milk and some butter. This mash should be juicy.

9. Take the oven trey, leave the pumpkin on the bottom, peel the oxtail meat on top of the pumpkin, add the drained vegetables, top off with the potato mash.

10. Add a coating of breadcrumbs and allow to color in the oven until golden brown.