Smothered Oxtails Over Spinach and Sweet Corn Mash
Rich, savory, and brimming with Southern-inspired comfort, Smothered Oxtails Over Spinach and Sweet Corn Mash is the ultimate soul-warming dish. Tender, fall-off-the-bone oxtails are slowly braised in a flavorful medley of beef broth, aromatic vegetables, and herbs, creating a luscious, velvety gravy that’s perfect for spooning. Paired with creamy sweet corn mash made from buttery potatoes and fresh kernels, and a side of sautéed spinach for a light, earthy contrast, this recipe offers an irresistible balance of bold flavors and hearty textures. Perfect for cozy family dinners or impressing guests, this dish transforms humble ingredients into a gourmet feast. Keywords: smothered oxtails, spinach and sweet corn mash, comfort food, braised oxtails recipe, Southern cuisine.
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Recipe Information
Ingredients
- 3 lb oxtails
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup all-purpose flour
- 3 tbsp vegetable oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme, dried
- 4 cups spinach leaves, fresh
- 2 cups frozen sweet corn kernels
- 3 large russet potatoes, peeled and cubed
- 3 tbsp unsalted butter
- 0.5 cup whole milk
Instructions
Season the oxtails with 1 tsp of salt, 1 tsp of black pepper, paprika, and garlic powder. Dredge lightly in flour, shaking off excess.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtails on all sides until browned, about 4-5 minutes per side. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 additional minute.
Stir in the tomato paste and cook for 2 minutes to caramelize. Gradually add the beef broth, scraping up any browned bits from the bottom of the pot.
Return the oxtails to the pot and add thyme, the remaining 1 tsp of salt, and 1 tsp of black pepper. Bring to a simmer, cover, and reduce the heat to low. Cook gently for 3-4 hours, until the oxtails are tender and the meat is falling off the bone.
Meanwhile, prepare the sweet corn mash. Boil the cubed potatoes in salted water for 15-20 minutes, or until fork-tender.
In a separate saucepan, cook the sweet corn kernels in a small amount of water until heated through, about 5 minutes. Drain and set aside.
Drain the potatoes and return them to the pot. Mash with butter and milk until creamy. Stir in the cooked sweet corn and season with salt and black pepper to taste.
In a skillet, sauté the spinach leaves with a small pinch of salt and 1 tbsp of butter until wilted, about 2 minutes.
To serve, plate a generous scoop of sweet corn mash, top with sautéed spinach, and smother with tender oxtails and gravy from the pot. Serve hot and enjoy!
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 14.7 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3024 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
