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Creole Oxtails Stew

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Creole Oxtail Stew

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Once you make my Creole oxtail stew recipe, a red gravy incorporates staple ingredients like tomatoes, bell peppers, onions, onions, and creole seasoning. These slow-cooked oxtails are tender and flavorful. There a dish you want to bring to the potluck.

I’m participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.

Creole Oxtail Stew

Creole Oxtail Stew Cooking Tips:

Y0u can find guajillo chiles in the Mexican section of the grocery store. They should be pliable and not break when you bend them.

I like to let my oxtails stay in the instant pot for an additional 20 to 30 minutes before releasing the steam. Doing this helps them absorb more of the flavor from the gravy.

What are oxtails?

Oxtails are the tail of the cow. They usually weigh about 7-8 pounds and cut into smaller pieces. Oxtails are very gelatinous, making the meat tough but incredibly tender after being braised or stew for hours.

How to cook oxtail stew?

  1. Turn on the heat to medium high in a large heavy bottom skillet, toast guajillo’s for 15 to 30 seconds each side, and place in hot water for 20 minutes.
  2. In the same large heavy bottom skillet over medium high heat, allow to start slightly smoking. Season oxtails with Creole seasoning, add avocado oil to the skillet and add oxtails, and cook on each side for 3-4 minutes. Then cook for 30 seconds all sides of oxtails. Cook in batches and add more oil if needed. Remove and place in instant pot, add the onions, bell pepper and celery, season with ½ teaspoon kosher salt and 1 teaspoon black pepper, cook for 2 minutes. Add the garlic and bay leaf.
  3. Remove the chiles from the water, and add to the blender, don’t discard the water. Add the cumin, oregano, thyme, coriander, tomato sauce, remaining kosher salt, black pepper and 1 cup of chile water, blitz on high for 1 minute, sauce should be smooth.
  4. Pour sauce over oxtails, cover with lid, cook for 1 hour and 30 minutes on pressure cook. Oxtails should be fork tender when done.

How Do you buy oxtails?

Most come in a pack that offers a variety of sizes but make sure you buy the ones that have the biggest ones. In New Orleans, oxtails are available at most grocery stores. Check your local Mexican grocery store for them.

Can you make ahead?

Freezer: You can make the oxtails in advance and place in an airtight container. Keep in the freezer for 3 months max. Thaw 48 hours before using.

Fridge: After oxtails cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cover and cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating. Or pop in a 350-degree oven for 10-15 minutes.

Creole Oxtails Stew

Recipe Video:

Substitution Options:

To cook in oven: Cook in a pot, covered, pop in a 325-degrees oven for 5 hours.

To cook in a crock pot: Cook on low for 6 hours.

what to serve with Creole Oxtail Stew?

Meal Ideas:

2021 Black History Virtual Potluck Takeover List:

The black history virtual potluck list has recipes for vegetarians, vegans, kosher, and paleo diets.

Passionfruit Coconut Layer Cake | A Classic Twist

Shrimp and Cauliflower Grits | A Girl Called Adri

Malawah (Somali Sweet Pancake) | A Sweet Point Of View

Spicy Okra & Corn Salsa | Beautiful Eats & Things

Peanut Curry Braised Ribs | Britney Breaks Bread

Buttermilk Fried Chicken | Butter Be Ready

Sweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Homemade Cajun Andouille Sausage with Shrimp and Grits | Cooks with Soul

Suya-Spiced Brussels Sprouts | Dash of Jazz

Stewed Okra & Tomatoes with Chicken Sausage | Dude That Cookz

Buttermilk Cornbread With Southern “Sprinkles” | Erique Berry Co.

Yam and Plantain Curry | Ethically Living

Sourdough Discard Honey Rosemary Cornbread | Feed The Malik

Smoked Jamaica Jerk Chicken | Food Fidelity

Sweet & Tangy Collards | FoodLoveTog

Jerk Shrimp Cakes and Grits | Geo’s Table

Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie

Tropical Candied Yams | Handy Chef

Trinidadian Beef Stew | Heal Me Delicious

Cornmeal Coo Coo Recipe | HomeMadeZagat

Caribbean Oxtail | Just Add Hot Sauce

Sweet Potato Bundt Cake | Lenox Bakery

Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks

Southern Potato Salad | Meiko And The Dish

Sugar Coated Vanilla Peanuts | Murielle Banackissa

Hoppin’ John Fritters | Nik Snacks

Blackened Catfish and Smoked Gouda Grits  | Pink Owl Kitchen

Lemon Pepper Honey Chicken Wings | Razzle Dazzle Life

BBQ Lentils over Grits | Rosalynn Daniels

Shito Pepper | Savory Thoughts

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Black Eyed Peas: A Savory Southern Favorite | Sense & Edibility

Smoky Sweet Potato and Tahini Stew | Supper With Michelle

Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe

The Lamin Rice (Afro-Fusion Jollof Rice) | The Food Disciple

Sweet Potato & Coconut Cinnamon Rolls | Vee the Baker

Oven-Baked BBQ Ribs | Whisper of Yum

Recipe:

Creole Oxtail Stew

Creole Oxtail Stew

These oxtails are easy to make and full of flavor. Especially, when you have the help on an instant pot. I was inspired to use some Mexican dried chiles to help build a depth of flavor and to help with the final color of the dish.
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Course: Main Course
Cuisine: American
Keyword: oxtails
Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories:
Author: Kenneth

Ingredients

Creole Sauce:

  • 2 guajillo dry chiles
  • 4 cups hot water
  • 1 teaspoon cumin
  • 2 teaspoons dry oregano
  • 2 teaspoons dry thyme
  • 2 teaspoons coriander
  • 29 oz. tomato sauce

Oxtails:

  • 8 oxtails
  • 2 tablespoons avocado oil
  • 1 ½ tablespoons Creole/ Cajun seasoning
  • 1 onion chopped small
  • 1 bell pepper chopped small
  • 3 celery stalks chopped small
  • 6 garlic cloves chopped fine
  • 1 bay leaf
  • 2 teaspoon kosher salt
  • 3 teaspoons black pepper ground
  • 2 tablespoons parsley chopped

Instructions

  • Turn on the heat to medium high in a large heavy bottom skillet, toast guajillo’s for 15 to 30 seconds each side, and place in hot water for 20 minutes.
  • In the same large heavy bottom skillet over medium high heat, allow to start slightly smoking. Season oxtails with Creole seasoning, add avocado oil to the skillet and add oxtails, and cook on each side for 3-4 minutes. Then cook for 30 seconds all sides of oxtails. Cook in batches and add more oil if needed. Remove and place in instant pot, add the onions, bell pepper and celery, season with ½ teaspoon kosher salt and 1 teaspoon black pepper, cook for 2 minutes. Add the garlic and bay leaf.
  • Remove the chiles from the water, and add to the blender, don’t discard the water. Add the cumin, oregano, thyme, coriander, tomato sauce, remaining kosher salt, black pepper and 1 cup of chile water, blitz on high for 1 minute, sauce should be smooth.
  • Pour sauce over oxtails, cover with lid, cook for 1 hour and 30 minutes on pressure cook. Oxtails should be fork tender when done.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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