-
1
Preheat the fryer.
-
2
In a large stock pot or braising pot, add the olive oil.
-
3
Season the oxtails with salt and pepper.
-
4
Season the flour with Essence.
-
5
Dredge the oxtails in the seasoned flour, coating each side completely.
-
6
When the oil is hot, sear the oxtails for 2 to 3 minutes on each side, or until very brown on all sides.
-
7
Remove the oxtails and set aside.
-
8
Add the onions to the pan and saute for 2 minutes.
-
9
Add the celery and carrots and continue to saute for 1 minute.
-
10
Season with salt and pepper.
-
11
Stir in the garlic, bay leaves, and thyme.
-
12
Cook for 1 minute.
-
13
Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
-
14
Add the stock.
-
15
Bring the liquid up to a boil and reduce to a simmer.
-
16
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.
-
17
Season with salt and pepper if needed.
-
18
Place the potatoes in the saucepan and cover with water.
-
19
Season the water with salt.
-
20
Bring the liquid to a boil and reduce to a simmer.
-
21
Cook the potatoes until fork tender, about 10 minutes.
-
22
Remove the potatoes from the heat and drain.
-
23
Place the potatoes back in the pan.
-
24
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.
-
25
Add the butter and cream.
-
26
Season with salt and pepper.
-
27
Mash the potatoes until slightly smooth.
-
28
In a saute pan, heat the olive oil.
-
29
When the oil is hot, add the corn and saute for 2 to 3 minutes.
-
30
Season with salt and pepper.
-
31
Add the spinach and garlic and continue to saute for 1 minute.
-
32
Season the mixture with salt and pepper.
-
33
Fold the mixture into the mashed potatoes and keep warm.
-
34
Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together.
-
35
Remove the parsnips from the oil and drain on a paper-lined plate.
-
36
Season the parsnips with salt and pepper.
-
37
To serve, mound the mashed potatoes in the center of the plate.
-
38
Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top.
-
39
Garnish with the fried parsnips.
-
40
Combine all ingredients thoroughly.
