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Ingredientes
- 1 c. flour Salt to taste Freshly-grnd black pepper to taste
- 5 lb beef oxtails cut 1" pcs
- 1/2 c. vegetable oil
- 2 c. minced onions
- 1 c. minced celery
- 1 c. minced carrots
- 1 Tbsp. minced garlic
- 2 x dry bay leaves
- 2 quart beef stock
- 4 med sweet potatoes - (abt 2 lbs) baked, peeled
- 3 x Large eggs
- 1 c. lowfat milk
- 1/8 tsp grated nutmeg
- 1/2 tsp grnd cinnamon
- 1 c. pecan pcs
- 1 c. light brown sugar - (packed)
- 2 Tbsp. Steen's 100% Pure Cane Syrup
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 Tbsp. bourbon
- 4 Tbsp. butter - (1/2 stick) softened
- 1/4 c. buttermilk
- 2 Tbsp. Crystal Warm Sauce
- 1 x egg Salt to taste
- 1/2 c. flour
- 1/4 c. yellow cornmeal Creole Seasoning see * Note Vegetable oil for frying
- 16 x okra pods, washed, and cut in half lengthwise Parsley
Direcciones
- For the Oxtails: Season flour with salt and pepper. Dredge oxtails in flour. In a large Dutch oven, over medium heat, add in the oil. When the oil is warm, add in the oxtails, in batches, and brown for about 3 min on all sides. Remove from the pan and set aside.
- Add in the onions, celery, and carrots. Season with salt and pepper. Saute/fry till the vegetables start to wilt, about 6 min. Stir in the garlic, bay leaves and stock. Scraping the bottom and sides of the pan to loosen the brown particles.
- Return the oxtails to the pot and cook, covered, till the sauce is stew-like and the meat starts to fall of the bone, about 2 hrs. Baste the oxtails often during the cooking time. Check the seasoning and add in salt and pepper if needed.
- For the Pudding: Preheat the oven to 350 degrees. Mash the potatoes in a mixing bowl, till smooth. Add in the Large eggs and lowfat milk and mix well. Add in the nutmeg, cinnamon, 1/2 c. of the pecans, 1/2 c. of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mix into a 1 1/2-qt round baking dish.
- Combine the remaining 1/2 c. pecans and the remaining 1/2 c. brown sugar with the butter and mix well. Dot the top of the potato mix with spoonfuls of the butter mix. Bake for about 45 min, or possibly till bubbly.
- For the Fried Okra: In a mixing bowl, combine the buttermilk, warm sauce, and egg. Mix well. Add in the okra, season with salt and turn to coat proportionately. Let sit for 30 min.
- In another mixing bowl, combine the flour and cornmeal. Mix well and season with Creole seasoning. Heat the oil in a skillet. Dredge each of the okra in the seasoned flour, coating completely.
- When the oil is warm, add in the okra, split-side down and fry, turning once, for about 2 min, or possibly till lightly golden. Remove and drain on paper towels. Season with Creole seasoning.
- To serve, spoon some of the pudding in the center of each plate. Place some of the oxtails and gravy around the pudding. Pile the fried okra on top of the pudding. Garnish with parsley.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1004g | |
| Recipe makes 4 servings | |
| Calories 1047 | |
| Calories from Fat 484 | 46% |
| Total Fat 55.37g | 69% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 0.7g | |
| Cholesterol 191mg | 64% |
| Sodium 2006mg | 84% |
| Potassium 1298mg | 37% |
| Total Carbs 118.86g | 32% |
| Dietary Fiber 9.0g | 30% |
| Sugars 73.58g | 49% |
| Protein 20.18g | 32% |
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