Smothered oxtails over spinach & sweet corn mash

4 servings

Ingredients

Quantity Ingredient
1.00 cup olive oil
1.00 cup flour
2.00 oxtails; cut in 1/4 slices
1 salt; to taste
1 freshly-ground black pepper; to taste
1 emeril's essence; see * note
2.00 cup medium-diced onions
1.00 cup medium-diced carrots
1.00 cup medium-diced celery
2.00 tablespoon chopped garlic
3.00 bay leaves
2.00 tablespoon chopped fresh thyme
1.00 cup red wine
2.00 quart veal or dark stock
¼ cup parsley
1½ pounds new potatoes; quartered
8.00 tablespoon butter - (1 stick); cubed
½ cup heavy cream -; (to 3/4 cup)
1.00 tablespoon olive oil
2.00 ears sweet corn; kernels scraped from the
1.00 bag spinach - (10 oz); cleaned, drained,
1 and stemmed
1.00 tablespoon chopped garlic
4.00 large parsnips; top and skin
1 removed
1 and peeled into thin strips

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 Emeril's 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. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-10-1997

Recipe by: Emeril Lagasse

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