| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Oxtails |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1 |
c |
Flour |
| 2 |
|
Oxtails; cut in 1/4" slices |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Emeril's Essence; see * Note |
| 2 |
c |
Medium-diced onions |
| 1 |
c |
Medium-diced carrots |
| 1 |
c |
Medium-diced celery |
| 2 |
tb |
Chopped garlic |
| 3 |
|
Bay leaves |
| 2 |
tb |
Chopped fresh thyme |
| 1 |
c |
Red wine |
| 2 |
qt |
Veal or dark stock |
| 1/4 |
c |
Parsley |
| 1 1/2 |
lb |
New potatoes; quartered |
| 8 |
tb |
Butter – (1 stick); cubed |
| 1/2 |
c |
Heavy cream -; (to 3/4 cup) |
| 1 |
tb |
Olive oil |
| 2 |
|
Ears Sweet corn; kernels scraped from the cob, (1 1/2 to 2 cups) |
| 1 |
|
Bag Spinach – (10 oz); cleaned, drained, and stemmed |
| 1 |
tb |
Chopped garlic |
| 4 |
lg |
Parsnips; top and skin removed, and peeled into thin strips |
INSTRUCTIONS
* 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A75 broadcast 10-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-10-1997
Recipe by: Emeril Lagasse
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