Prep2 hrs 30 mins
The meat on an oxtail is prized for the amount of flavor it contains. This is one of dh's favorite dishes!
- 2 oxtails, cut into 1-inch pieces (about 4 pounds)
- salt & freshly ground black pepper
- 1 cup all-purpose flour
- spice essence
- 1⁄2 cup olive oil, plus
- 1 tablespoon olive oil
- 2 cups yellow onions, chopped
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 3 tablespoons garlic, minced
- 3 bay leaves
- 2 tablespoons fresh thyme leaves
- 1 cup dry red wine
- 2 quarts veal stock
- 1⁄4 cup fresh parsley leaves
- 1 1⁄2 lbs small red potatoes, quartered
- 1⁄4 lb unsalted butter, cubed
- 1⁄2-3⁄4 cup heavy cream, to your taste
- 2 cups fresh corn kernels (from 2 medium-size ears)
- 10 ounces fresh spinach, washed and tough stems removed
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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.