Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Smothered Oxtails over Spinach and Sweet Corn Mash Recipe
    Lost? Site Map

    Smothered Oxtails over Spinach and Sweet Corn Mash

    Smothered Oxtails over Spinach and Sweet Corn Mash. Photo by IngridH

    1/3 Photos of Smothered Oxtails over Spinach and Sweet Corn Mash

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs 30 mins

    0 mins

    Mama's Kitchen (Hope)'s Note:

    The meat on an oxtail is prized for the amount of flavor it contains. This is one of dh's favorite dishes!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the oxtails with salt and pepper. Put the flour in a shallow bowl and season with Essence. Dredge the oxtails in the flour, coating each side evenly and tapping off any excess.
    2. 2
      Heat 1/2 cup of the olive oil in a large Dutch oven over medium heat. Add the oxtails and cook until very brown, 2 to 3 minutes on each side. Transfer the oxtails to a platter and set side.
    3. 3
      Add the onions to the pot, season with salt and pepper, and cook, stirring, for 2 minutes. Add the carrots and celery, season with salt and pepper, and cook, stirring, for 1 minute. Add 2 tablespoons of the garlic, the bay leaves, and thyme and cook for 1 minute. Add the wine and deglaze, scraping the bottom and sides to loosen any browned particles. Add the stock, bring to a boil, and reduce the heat to medium-low. Return the oxtails to the pot and cook, covered, until the sauce is stewlike and the meat starts to fall off the bone, about 2 hours. Baste the oxtails often during the cooking time. Check the seasoning and add salt and pepper if needed. Stir in the parsley.
    4. 4
      Meanwhile, put the potatoes in a large saucepan and cover with water. Season the water with salt. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are fork tender, about 10 minutes. Drain. Return the potatoes to the pan over low heat and stir the potatoes for 1 minute to dry them. Add the butter and heavy cream, season with salt and pepper, and mash the potatoes until slightly smooth. Set aside and keep warm.
    5. 5
      Heat the remaining 1 tablespoon olive oil in a medium-size sauté pan over medium heat. Add the corn, season with salt and pepper, and cook, stirring, for 2 to 3 minutes. Add the spinach and the remaining 1 tablespoon garlic, season with salt and pepper, and cook for another minute. Fold into the mashed potatoes and keep warm.
    6. 6
      To serve, mound the mashed potato mixture in the center of each serving plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top.

    Ratings & Reviews:

    • on May 25, 2010

      45

      I love oxtails, so I was very happy to see a different way of making them posted here. While we really enjoyed the flavor of the meat, I have to say that I wasn't too crazy about the potatoes. Next time I think I would make the oxtails the day before, refrigerate overnight, and skim the fat off before reheating and serving. Made for ZWT6.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2008

      55

      Wow! This was amazing! The aromas while cooking were out of this world, and my family couldn't stop saying how wonderful it was. The only comment I have is that I think there is too much liquid - it was more like soup, never became stew-like. So, when I make it again, I will cut the amount of stock by a half to a third. Fabulous recipe! Made for ZWT summer '08.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2006

      55

      This was out of this world. The oxtail came out soooo tender. I think next time though that I'm going to up the veggies in it because I was left wanting more. Regardless, it will be made again and again in my household. Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Smothered Oxtails over Spinach and Sweet Corn Mash

    Serving Size: 1 (648 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1014.0
     
    Calories from Fat 596
    58%
    Total Fat 66.3 g
    102%
    Saturated Fat 25.9 g
    129%
    Cholesterol 101.7 mg
    33%
    Sodium 146.3 mg
    6%
    Total Carbohydrate 87.5 g
    29%
    Dietary Fiber 11.1 g
    44%
    Sugars 9.8 g
    39%
    Protein 14.0 g
    28%

    The following items or measurements are not included:

    oxtails

    veal stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites