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Add a photoServings: 4
Ingredients
- 1 c. Extra virgin olive oil
- 1 c. Flour
- 2 x Oxtails cut in 1/4" slices
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste see * Note
- 2 c. Medium-diced onions
- 1 c. Medium-diced carrots
- 1 c. Medium-diced celery
- 2 Tbsp. Minced garlic
- 3 x Bay leaves
- 2 Tbsp. Minced fresh thyme
- 1 c. Red wine
- 2 quart Veal or possibly dark stock
- 1/4 c. Parsley
- 1Â 1/2 lb New potatoes quartered
- 8 Tbsp. Butter - (1 stick) cubed
- 1/2 c. Heavy cream - (to 3/4 c.)
- 1 Tbsp. Extra virgin olive oil
- 2 x ears Sweet corn, kernels scraped from the cob (1 1/2 to 2 c.)
- 1 bag Spinach - (10 ounce) cleaned, liquid removed,
- Â Â and stemmed
- 1 Tbsp. Minced garlic
- 4 lrg Parsnips top and skin
- Â Â removed,
- Â Â and peeled into thin strips
Directions
- Preheat the fryer.
- In a large stock pot or possibly braising pot, add in the extra virgin 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 warm, sear the oxtails for 2 to 3 min on each side, or possibly till very brown on all sides. Remove the oxtails and set aside.
- Add in the onions to the pan and saute/fry for 2 min. Add in the celery and carrots and continue to saute/fry 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 in the stock. Bring the liquid up to a boil and reduce to a simmer. Add in the oxtails and continue to cook for about 2 hrs, basting the oxtails often, or possibly till 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 till fork tender, about 10 min. 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 in the butter and cream. Season with salt and pepper. Mash the potatoes till slightly smooth.
- In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the corn and saute/fry for 2 to 3 min. Season with salt and pepper. Add in the spinach and garlic and continue to saute/fry for 1 minute. Season the mix with salt and pepper. Fold the mix into the mashed potatoes and keep hot.
- Place the parsnips in the fryer and fry till golden brown, about 1 to 2 min, 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 699g | |
| Recipe makes 4 servings | |
| Calories 1415 | |
| Calories from Fat 845 | 60% |
| Total Fat 95.61g | 120% |
| Saturated Fat 28.76g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 337mg | 112% |
| Sodium 458mg | 19% |
| Potassium 2029mg | 58% |
| Total Carbs 58.39g | 16% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.81g | 2% |
| Protein 70.33g | 113% |
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