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.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 669 Calories

Ingredients

• ½ cup water
• salt and pepper to taste
• 1 large onion, chopped
• 1 cup chopped celery
• 1 teaspoon minced garlic
• 10 cups water
• 2 bay leaves
• 2 cubes beef bouillon
• 1 (6 ounce) can tomato paste
• 6 whole black peppercorns
• ¼ cup canola oil
• 3 pounds beef oxtail, cut into pieces
• 1 (12 ounce) can kidney beans, drained
• ¼ cup cornstarch dissolved in

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.