Preheat the fryer. In a large stock pot or braising pot, add the olive oil. Season the oxtails with salt and pepper. Season the flour with Essence.
Dredge the oxtails in the seasoned flour, coating each side completely. When the oil is hot,
sear the oxtails for 2 to 3 minutes on each side, or until very brown on all sides. Remove the oxtails and set aside. Add the
onions to the pan and saute for 2 minutes. Add the celery and
carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and
thyme. Cook for 1 minute.
Deglaze the pan with the red
wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a
simmer. 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. Season with salt and pepper if needed. Place the potatoes in the
saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and
drain. Place the potatoes back in the pan. 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. Add the butter and cream. Season with salt and pepper.
Mash the potatoes until slightly smooth. In a saute pan, heat the olive oil.
When the oil is hot, add the corn and saute for 2 to 3 minutes. Season with salt and pepper. Add the spinach and
garlic and continue to saute for 1 minute. Season the mixture with salt and pepper. Fold the mixture into the mashed potatoes and keep warm. Place the parsnips in the fryer and
fry until golden about 1 to 2 minutes, stirring constantly to prevent the
parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the mashed potatoes in the center of the plate. Lay a few of the oxtails on top of the potatoes and spoon some of the
gravy over the top.
Garnish with the fried parsnips.
Stuffed Meatloaf
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By Pleased2cook
nyc
on May 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Its a good deal i just changed the seasoning on this one wanted to add a little more fire which folks seemed to enjoy the heat a pitch off scot bonnet and some secerts of my own so much flavor the meat cooked to perfection .
Read all 1 reviews