Smothered Oxtails over Spinach and Sweet Corn Mash

PROS

This smothered oxtail over spinach and sweet corn mash recipe is flavorful and hearty, making it perfect for cold winter days or a family gathering.

Its main ingredient, oxtail, is a great source of protein and contains essential nutrients such as iron and vitamin B12.

The fiber and vitamins in spinach and potatoes, and the antioxidants in corn, make this dish a healthy choice.

CONS

This recipe requires a significant amount of time and effort to prepare.

The oxtail in this dish is high in fat, so it should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Oxtail is a great source of protein and contains essential nutrients like iron and vitamin B12. Iron is necessary for the production of red blood cells and the functioning of the immune system, while vitamin B12 supports brain and nerve health.
Spinach is high in fiber and vitamins A, C, and K, while potatoes are a good source of potassium and vitamin C. Corn contains antioxidants that protect the body from harmful free radicals.
Butter and heavy cream used in this recipe should be consumed in moderation.

	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
	1 1/2 lbs small red potatoes , quartered
	1/4 lb unsalted butter , cubed
	1/2 - 3/4 cup heavy cream , to your taste
	2 cups fresh corn kernels ( from 2 medium-size ears )
	10 ounces fresh spinach , washed and tough stems removed

1.	Use a paper towel to pat dry the oxtail. Then season the meat generously with salt, black pepper and a sprinkle of spice essence.
2.	Dredge the oxtail pieces in flour to coat, shaking off any excess.
3.	Heat up 1/2 cup of olive oil in a heavy-bottomed pot over medium heat and brown each piece of the oxtail in it for about 2 minutes on each side until golden brown. Transfer the browned meat to a plate and set it aside.
4.	Add the remaining tablespoon of olive oil to the pot and sauté onions, and garlic for 3-5 minutes until they are translucent. Then add the carrots and celery and cook for an additional 5 minutes.
5.	Add the browned meat back to the pot, along with bay leaves, fresh thyme and dry red wine. Cook for 5 minutes, or until the wine has reduced by half.
6.	Pour in the veal stock and bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours until the meat is tender.
7.	After 2 hours of simmering and before the meat is completely cooked, add the quartered potatoes to the pot and continue cooking until both the meat and the potatoes are tender.
8.	Once the meat is fully cooked, remove it from the pot, and separate the meat from bones and reserve the meat and potatoes in a separate bowl.
9.	Return the pot to the stove and add in butter and heavy cream. Cook until the mixture thickens and becomes creamy. Then add in the fresh corn kernels and spinach and cook for additional 5-7 minutes until spinach is wilted and corn is cooked. Then add the reserved meat and potatoes back into the pot before serving.

Smothered Oxtails over Spinach and Sweet Corn Mash

Smothered Oxtails over Spinach and Sweet Corn Mash - A hearty and flavorful dish perfect for any occasion

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