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Succulent Oxtails Smothered in Rich Gravy Served Over Spinach

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Ingredients

Adjust Servings:
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

Nutritional information

1014.1
Calories
596 g
Calories From Fat
66.3 g
Total Fat
26 g
Saturated Fat
101.8 mg
Cholesterol
146.3 mg
Sodium
87.6 g
Carbs
11.1 g
Dietary Fiber
9.9 g
Sugars
14 g
Protein
648g
Serving Size

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Succulent Oxtails Smothered in Rich Gravy Served Over Spinach

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    Cuisine:

    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.

    • 170 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Smothered Oxtails over Spinach and Sweet Corn Mash, The meat on an oxtail is prized for the amount of flavor it contains This is one of dh’s favorite dishes!, 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


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    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
    Done

    Heat the Remaining 1 Tablespoon Olive Oil in a Medium-Size Saut 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
    Done

    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.

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