Creole Oxtail Stew
If you’ve never had oxtails before you are missing out. Once you make my Creole oxtail stew recipe you’ll be making it again and again.
I leaned on my Creole roots to make a savory red gravy that incorporates staple ingredients like tomatoes, bell peppers, onions, and creole seasoning.
Creole Oxtail Stew Cooking Tips:
Buy big oxtails. Most come in a pack that offers a variety of sizes but make sure you buy the ones that have the biggest ones.
Guajillo chiles can be found 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 and additional 20 to 30 minutes before releasing the steam. This helps them absorb more of the flavor from the gravy.
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.
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?
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Creole Oxtail Stew
- 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
- 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
- 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.
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!