"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." — Gail
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1 (6 ounce) can
whole black peppercorns
beef oxtail, cut into pieces
salt and pepper to taste
1 (12 ounce) can
kidney beans, drained
cornstarch dissolved in
This was the most delicious oxtail stew ever. I changed the recipe a little by eliminating the cornstarch and adding some tiny pasta like pastina when I added the kidney beans. This thickened the stew and made for a complete 1 pan dish!!!
I can't say this recipe saying Wow. It was just ok. Going to have to try to find my friend's recipe for oxtail. Will not be making this one again.
My Gran used to make oxtail stew and it was a real comfort food! Nothing has changed here except this recipe is even better! I didn't change a thing - it was so easy! The servings were generous and it fed two huge teenage boys and my husband and myself - served with mashed potatoes and beans over which the gravy went. It is very filling and satisfying. I cooked it in the crockpot instead of the dutch oven and it took longer of course but the recipe was easy to adapt. Thank you for a really hearty, yummy winter warmer, this is so easy and definitely worth keeping!
I thought this was very good hearty meal. The modifications I made were:I did not use celery, used 6 cups of water, and added 1/4 cup of barley. I will use this recipe again, especially good on a cold winter day.
very easy to prepare and very tasty. I will make it again.
I loved this! Fixed it exactly as written and did not make any mods.
Excellent recipe. My husband and nephew both do not like oxtail but this recipe had them getting up for seconds. I skipped a can of Heinz baked baked beans instead of the kidney beans and did not need to use the cornstarch as the gravy was just perfect. I cooked it in the slow cooker for about 5.5 hours on high heat. Next time I think I will cook it for just 4 hours as some of the smaller pieces fell off the bone. The bigger pieces were fine though....Thanks for sharing....I served this with ugali/sadza/nishima (depending on which part of Africa you are familiar with) and braised cabbage for a truly authentic African meal.
The Oxtail Stew was wonderful. It had a very nice taste to it. This was my first time making this dish, which I will make again in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
African-Style Oxtail Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 286
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