Recipe courtesy of Emeril Lagasse
2 hr 50 min
30 min
2 hr 20 min
4 servings


  • 1 cup olive oil
  • 1 cup flour
  • 2 oxtails, cut into 1/4-inch slices
  • Salt and black pepper
  • 2 cups medium diced onions
  • 1 cup medium diced carrots
  • 1 cup medium diced celery
  • 2 tablespoons chopped garlic
  • 3 bay leaves
  • 2 tablespoons chopped fresh thyme
  • 1 cup red wine
  • 2 quarts veal or dark stock
  • 1/4 cup parsley
  • 1 1/2 pounds new potatoes, quartered
  • 1 stick butter (8 tablespoons) cubed
  • 1/2 to 3/4 cup heavy cream
  • 1 tablespoon olive oil
  • 2 ears of sweet corn, scraped from the cob, (11/2 to 2 cups)
  • 1 (10-ounce) bag of spinach, cleaned, drained and stemmed
  • 1 tablespoon chopped garlic
  • 4 large parsnips, top skin removed and peeled into thin strips 
  • 4 large parsnips, top skin removed and peeled into thin strips
  • Essence, recipe follows
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


Preheat the fryer. In a large stock pot or braising pot, add the olive oil. Season the oxtails with salt and pepper. Season the flour with Essence. Dredge the oxtails in the seasoned flour, coating each side completely. When the oil is hot, sear the oxtails for 2 to 3 minutes on each side, or until very brown on all sides. Remove the oxtails and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the oxtails and continue to cook for about 2 hours, basting the oxtails often, or until the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper if needed. Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. In a saute pan, heat the olive oil.

When the oil is hot, add the corn and saute for 2 to 3 minutes. Season with salt and pepper. Add the spinach and garlic and continue to saute for 1 minute. Season the mixture with salt and pepper. Fold the mixture into the mashed potatoes and keep warm. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the mashed potatoes in the center of the plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top. Garnish with the fried parsnips.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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