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African-Style Oxtail Stew
African-Style Oxtail Stew
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Succulent oxtail, a crowd favorite known as "God's food", is rich and delicious. Popular in Africa and available in the US. Perfect for sharing with friends or for a frozen food business.
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
  • 0.25 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
  • 0.25 cup cornstarch dissolved in
  • 0.5 cup water
Instructions:
  • In a large Dutch oven, combine celery, garlic, tomato paste, bouillon cubes, and water. Stir until the tomato paste is fully dissolved. Add peppercorns and bay leaves, then bring to a gentle simmer over medium heat.
  • Heat oil in a large skillet over medium-high heat. Sear oxtail until browned all over, about 10 minutes. Transfer oxtail to a Dutch oven. Reserve 1 tablespoon of oil in the skillet, reduce heat to medium, and sauté onion until softened and translucent, about 5 minutes; then add to the oxtail.
  • Lower the heat to medium-low, cover, and let it simmer for 2 1/2 hours. Season with salt and pepper, cover again, and cook until oxtail is tender but still holding its shape, for about 30 minutes.
  • Transfer the oxtail pieces to a serving dish. Add kidney beans to the Dutch oven and bring back to a simmer. Thicken by stirring in a mixture of cornstarch and water, then simmer for 1 minute until the sauce is thickened and clear. Finally, pour the sauce over the oxtail.

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