African-Style Oxtail Stew
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Ingredients for - African-Style Oxtail Stew

1. Chopped celery - 1 cup
2. Minced garlic - 1 teaspoon
3. Tomato paste - 1 (6 ounce) can
4. Beef bouillon - 2 cubes
5. Water - 10 cups
6. Whole black peppercorns - 6
7. Bay leaves - 2
8. Canola oil - ¼ cup
9. Beef oxtail, cut into pieces - 3 pounds
10. Onion, chopped - 1 large
11. Salt and pepper to taste - 1 large
12. Kidney beans, drained - 1 (12 ounce) can
13. Cornstarch dissolved in - ¼ cup
14. Water - ½ cup

How to cook deliciously - African-Style Oxtail Stew

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.