How to Make African-Style Oxtail Stew - A Step-by-Step Guide

Oxtail stew is a hearty and flavorful dish that is popular in many different cultures around the world. One of the most delicious and unique variations of this dish is African-Style Oxtail Stew. This stew is a rich and fragrant combination of tender oxtail, vegetables, and a blend of spices that creates a truly unforgettable flavor experience.

One of the defining characteristics of African-Style Oxtail Stew is its use of bold and aromatic spices. The combination of flavors in this dis...

Read more

Ingredients

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

Information

  • Prep Time: 20 mins
  • Cook Time: 3 hrs 15 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 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.
  • 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.
  • Nutrition

    669 cal.

    • Total Fat: 32g
    • Saturated Fat: 13g
    • Cholesterol: 250mg
    • Sodium: 1092mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 74g
    • Vitamin C: 9mg
    • Calcium: 92mg
    • Iron: 11mg
    • Potassium: 782mg