African-Style Oxtail Stew

African-Style Oxtail Stew 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

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 3 hrs 15 mins

    TOTAL : 3 hrs 35 mins

    SERVING : 6

    YIELD : 6 servings

  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Per Serving: 669 calories; protein 74.2g; carbohydrates 22.7g; fat 31.8g; cholesterol 249.7mg; sodium 1091.6mg. Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy – and if not cooked long enough it will not come off the bones easily enough. I normally find 3 hours cooking just perfect.