African-Style Oxtail Stew
Ingredients
- 10 cups water
- 1 cup chopped celery
- 1 (6 ounce) can tomato paste
- 2 cubes beef bouillon
- 1 teaspoon minced garlic
- 6 whole black peppercorns
- 2 bay leaves
- ¼ cup canola oil
- 3 pounds beef oxtail, cut into pieces
- 1 large onion, chopped
- salt and ground black pepper to taste
- 1 (15 ounce) can kidney beans, drained
- ¼ cup cornstarch
- ½ cup water
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Instructions
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original