African-Style Oxtail Stew

African-Style Oxtail Stew

33 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    3 h 15 m
  • Ready In

    3 h 35 m
Gail
Recipe 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (33)

Rate This Recipe
JoeP
65

JoeP

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!!! Thanks Gail!!!

mackstyle
50

mackstyle

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!

Carolina
35

Carolina

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.

More Reviews

Similar Recipes

Jamaican Oxtail with Broad Beans
(61)

Jamaican Oxtail with Broad Beans

SC Frogmore Stew
(24)

SC Frogmore Stew

Kabritu Stoba (Dutch Antilles Goat Stew)
(14)

Kabritu Stoba (Dutch Antilles Goat Stew)

Spanish-Style Oxtail Stew
(14)

Spanish-Style Oxtail Stew

Filipino Oxtail Stew
(12)

Filipino Oxtail Stew

Taiwanese Style Oxtail Stew
(8)

Taiwanese Style Oxtail Stew

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 669 cal
  • 33%
  • Fat
  • 31.8 g
  • 49%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 74.2 g
  • 148%
  • Cholesterol
  • 250 mg
  • 83%
  • Sodium
  • 1156 mg
  • 46%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Jamaican Oxtail with Broad Beans

>

next recipe:

Kare Kare Pata (Oxtail Stew)