• >
  • Recipes
  • >
  • Braised Oxtails with Sweet Potato Pudding and Fried Okra

Braised Oxtails with Sweet Potato Pudding and Fried Okra

TOTAL TIME: 2 hr 35 min
Prep: 15 min
Inactive Prep: --
Cook: 2 hr 20 min
YIELD: 4 to 6 servings
LEVEL:

ingredients

FOR THE OXTAILS:
  • 1 cup flour
  • Salt
  • Freshly ground black pepper
  • 5 pounds beef oxtails, cut into 1-inch pieces
  • 1/2 cup vegetable oil
  • 2 cups chopped onions
FOR THE PUDDING:
  • 4 medium sweet potatoes, baked and peeled (about 2 pounds)
  • 3 eggs
  • 1 cup milk
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecan pieces
  • 1 cup packed light brown sugar
  • 2 tablespoons Steen's 100% Pure Cane Syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1/2 stick (4 tablespoons) butter, softened
  • For the Okra
  • 1/4 cup buttermilk
  • 2 tablespoons Crystal Hot Sauce
  • 1 egg
  • Salt, to taste
  • 1/2 cup flour
  • 1/4 cup yellow cornmeal
  • Creole Seasoning, to taste
  • Vegetable oil for frying
  • 16 okra pods, washed and cut in half lengthwise
  • Parsley, to garnish
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the Oxtails: Season flour with salt and pepper. Dredge oxtails in flour. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the oxtails, in batches, and brown for about 3 minutes on all sides. Remove from the pan and set aside. Add the onions, celery, and carrots. Season with salt and pepper. Saute until the vegetables start to wilt, about 6 minutes. Stir in the garlic, bay leaves and stock. Scraping the bottom and sides of the pan to loosen the brown particles. Return the oxtails to the pot and cook, covered, until the sauce is stew-like and the meat starts to fall of the bone, about 2 hours. Baste the oxtails often during the cooking time. Check the seasoning and add salt and pepper if needed.

    For the Pudding: Preheat the oven to 350 degrees F. Mash the potatoes in a mixing bowl, until smooth. Add the eggs and milk and mix well. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2 quart round baking dish. Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well. Dot the top of the potato mixture with spoonfuls of the butter mixture. Bake for about 45 minutes, or until bubbly.

    For the Fried Okra: In a mixing bowl, combine the buttermilk, hot sauce, and egg. Mix well. Add the okra, season with salt and turn to coat evenly. Let sit for 30 minutes. In another mixing bowl, combine the flour and cornmeal. Mix well and season with Creole seasoning. Heat the oil in a skillet. Dredge each of the okra in the seasoned flour, coating completely. When the oil is hot, add the okra, split side down and fry, turning once, for about 2 minutes, or until lightly golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon some of the pudding in the center of each plate. Place some of the oxtails and gravy around the pudding. Pile the fried okra on top of the pudding. Garnish with parsley.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How