Smothered Oxtails Over Spinach And Sweet Corn Mash

Name: Smothered Oxtails Over Spinach And Sweet Corn Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
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
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
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
Heat the remaining 1 tablespoon olive oil in a medium-size saute 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
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.

1019

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 oxtails, cut into 1-inch pieces (about 4 pounds), salt & freshly ground black pepper, 1 cup all-purpose flour, spice essence, and more.

Yes, Smothered Oxtails Over Spinach And Sweet Corn Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!