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African-Style Oxtail Stew

By: Gail  
"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."

Rating: This weblink has been rated 17 times with an average star rating of 4.7 Read Reviews (15)

Rate/Review | 534 people have saved this

What to Drink?

Wine Syrah
Prep Time:
20 Min
Cook Time:
3 Hrs 15 Min
Ready In:
3 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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
  • 1/4 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
  • 1/4 cup cornstarch dissolved in
  • 1/2 cup water

Directions

  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.
  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.
  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.
  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.

Footnotes

FOOTNOTE

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 669 | Total Fat: 31.8g | Cholesterol: 250mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by JoeP 
This was the most delicious oxtail stew ever. I changed the recipe a little by eliminating the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2008 by mackstyle 
My Gran used to make oxtail stew and it was a real comfort food! Nothing has changed here... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2009 by Carolina 
I thought this was very good hearty meal. The modifications I made were:I did not use celery,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2007 by lindehanes 
very easy to prepare and very tasty. I will make it again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by Eat Right 
Excellent recipe. My husband and nephew both do not like oxtail but this recipe had them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2008 by Busy Mom 
It's a keeper. My husband doesn't like celery so I had to omit that but still it was very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2009 by msanti824 
Amazing and so less complicated than other recipes I tried! The only thing I did differently... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2008 by justthetruth 
Outstanding! Very good when served over pasta, rice, biscuits, or toast. I heartily recommend... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2007 by CliveS 
It is now a regular favourite in our house. Great on a cool or rainy day. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2009 by JNDUSEK 
I love oxtails and try every recipe that I come across that sounds interesting. I made this... MORE

 
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