Smothered Oxtails Creole Style (Print Format)
Flavorful oxtails slowly braised in rich gravy with Creole seasonings. Ideal paired with rice or corn sides.
# Ingredients:
→ Oxtails and coating
01 -
6 lbs oxtails
02 -
2 cups all-purpose flour
03 -
2 tablespoons Creole seasonings
04 -
2 tablespoons black pepper
05 -
2 tablespoons garlic powder
06 -
2 tablespoons onion powder
07 -
2 tablespoons smoked paprika
08 -
1 tablespoon chili powder
09 -
1/2 tablespoon cayenne pepper (optional, reduce for less spice)
10 -
1 stick unsalted butter
11 -
Extra virgin olive oil
→ Gravy
12 -
6 cups low-sodium beef broth
13 -
1 red onion, sliced
14 -
1 white onion, sliced
15 -
3 tablespoons unsalted butter
16 -
3 tablespoons extra virgin olive oil
17 -
3 tablespoons all-purpose flour
18 -
5 cloves garlic, minced
19 -
2 teaspoons Creole seasoning
20 -
2 teaspoons black pepper
21 -
2 teaspoons garlic powder
22 -
2 teaspoons onion powder
23 -
Fresh chopped parsley for garnish
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
Mix together the Creole seasonings, black pepper, garlic powder, onion powder, smoked paprika, chili powder, and cayenne pepper in a small bowl. Set aside.
03 -
Rinse and pat dry the oxtails. Place them in a large bowl, drizzle with olive oil, and coat with the spice blend. In another bowl, combine 2 cups of flour with 1 tablespoon of the spice mix, and mix well. Dip the oxtails into the flour mixture, shake off excess flour, and set aside on a plate.
04 -
Heat a large skillet over medium-high heat and add 1 stick of butter with 4 tablespoons of olive oil. Brown the oxtails in batches for about 5 minutes per side until golden brown. Transfer the browned oxtails to a greased roasting pan.
05 -
Using the same skillet, add 3 tablespoons of unsalted butter and 3 tablespoons of olive oil. Cook the sliced red and white onions for about 5 minutes until softened. Add minced garlic and cook for an additional minute. Sprinkle in the remaining 3 tablespoons of flour and cook for 2 minutes. Slowly add the beef broth while stirring continuously to prevent lumps. Bring the mixture to a boil, reduce the heat, and let it simmer until slightly thickened. Adjust seasonings to taste if needed.
06 -
Pour the prepared gravy over the oxtails in the roasting pan. Cover the pan tightly with foil and bake in the preheated oven for 3 to 3 1/2 hours, or until the oxtails are fork-tender.
07 -
Serve the smothered oxtails hot with jasmine rice and fried corn. Garnish with fresh chopped parsley.
# Tips:
01 -
Oxtails are best when they are cooked low and slow to achieve tender, fall-off-the-bone results.