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!!
Steps
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.
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.
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 coo.
Ingredients
oxtails, salt & freshly ground black pepper, all-purpose flour, spice essence, olive oil, yellow onions, carrot, celery, garlic, bay leaves, fresh thyme leaves, dry red wine, veal stock, fresh parsley leaves, small red potatoes, unsalted butter, heavy cream, fresh corn kernels, fresh spinach