Smothered Oxtails over Spinach and Sweet Corn Mash

Recipe look good to you?     

Smothered Oxtails over Spinach and Sweet Corn Mash Ingredients

1 c Olive oil	1 c Red wine
1 c Flour	2 qt Veal or dark stock
2 Oxtails; cut in 1/4" slices	1/4 c Parsley
Salt; to taste	1 1/2 lb New potatoes; quartered
Freshly-ground black pepper;	8 tb Butter - (1 stick); cubed
2 c Medium-diced onions	1/2 c Heavy cream -; (to 3/4 cup)
1 c Medium-diced carrots	1 tb Olive oil
1 c Medium-diced celery	2 Ears Sweet corn; kernels
2 tb Chopped garlic	1 Bag Spinach - (10 oz);
3 Bay leaves	1 tb Chopped garlic
2 tb Chopped fresh thyme	4 lg Parsnips; top and skin

Instructions for Smothered Oxtails over Spinach and Sweet Corn Mash

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the fryer. In a large stock pot or braising pot, add the olive oil. Season the oxtails with salt and pepper. Season the flour with Emerils Essence. Dredge the oxtails in the seasoned flour, coating each side completely. When the oil is hot, sear the oxtails for 2 to 3 minutes on each side, or until very brown on all sides. Remove the oxtails and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the oxtails and continue to cook for about 2 hours, basting the oxtails often, or until the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper if needed. Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. In a saute pan, heat the olive oil. When the oil is hot, add the corn and saute for 2 to 3 minutes. Season with salt and pepper. Add the spinach and garlic and continue to saute for 1 minute. Season the mixture with salt and pepper. Fold the mixture into the mashed potatoes and keep warm. Place the parsnips in the fryer and fry until golden, about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the mashed potatoes in the center of the plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top. Garnish with the fried parsnips. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse

Main Ingredient: CornCuisine: Uncategorized

More like this...

Sweet Corn Spoon Bread with Smothered Shrimp And Poached Egg

Braised Oxtails in Cabbage Leaves on Mashed Potatoes

Kielbasa with Smothered Cabbage And Mashed Potatoes

Pork Chops Smothered with Creamed Corn