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African-Style Oxtail Stew

4

215 min

African-Style Oxtail Stew

African-Style Oxtail Stew Photo 1

Time

215 min

Serving

6 persons

Calories

669

Rating

4.00★ (65)

Author: Victoria Buriak
Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.

Ingredients

  • celery: 1 cup (chopped)
  • garlic: 1 tsp (minced)
  • tomato paste: 1 can (6 ounce can)
  • cubes beef bouillon: 2 piece
  • water: 10 cups
  • whole black peppercorns: 6 piece
  • bay leaves: 2 piece
  • canola oil: 0.25 cup
  • beef oxtail: 3 pound (cut into pieces)
  • onion: 1 piece (chopped)
  • salt and pepper: (to taste)
  • kidney beans: 1 can (12 ounce can, drained)
  • cornstarch dissolved in: 0.25 cup
  • water: 0.5 cup

Metric Conversion

Stages of cooking

African-Style Oxtail Stew Photo 21
African-Style Oxtail Stew Photo 32
African-Style Oxtail Stew Photo 43
African-Style Oxtail Stew Photo 54
  1. Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
    African-Style Oxtail Stew Photo 2
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
    African-Style Oxtail Stew Photo 3
  3. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
    African-Style Oxtail Stew Photo 4
  4. Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
    African-Style Oxtail Stew Photo 5

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