African-Style Oxtail Stew

African-Style Oxtail Stew

from allrecipes.com
Dinner
215 min
6 servings
669 kcal / serving

This slow-simmered recipe for African-style oxtail stew is rich in flavor with celery, onion, garlic, kidney beans, beef bouillon, and beef oxtail.

Ingredients

  • 10 cupswater
  • 1 cupchopped celery
  • 1can tomato paste
  • 2cubes beef bouillon
  • 1 teaspoonminced garlic
  • 6whole black peppercorns
  • 2bay leaves
  • ¼ cupcanola oil
  • 3 poundsbeef oxtail, cut into pieces
  • 1 largeonion, chopped
  • salt and pepper to taste
  • 1can kidney beans, drained
  • ¼ cupcornstarch dissolved in
  • ½ cupwater

Directions

  1. 1

    Place 10 cups water, celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until tomato paste dissolves. Add peppercorns and bay leaves; bring to a simmer over medium heat.

  2. 2

    Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail; cook until browned on all sides, about 10 minutes. Transfer oxtail to the Dutch oven. Discard all but 1 tablespoon oil from the skillet. Reduce heat to medium; add onion to the skillet. Cook until softened and translucent, about 5 minutes; transfer to the Dutch oven.

  3. 3

    Cover the Dutch oven. Reduce heat to medium-low; simmer 2 ½ hours. Season stew with salt and black pepper. Continue cooking, covered, until oxtail is tender, but not falling off of the bone, about 30 minutes more.

  4. 4

    Transfer oxtail to a serving dish. Add kidney beans to the Dutch oven; return to a simmer. Dissolve cornstarch in ½ cup water. Stir into the Dutch oven; simmer until thickened and clear, about 1 minute. Pour sauce over oxtail.