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Slow-Cooked African-Style Oxtail Stew

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PREP TIME
20 min
COOKING TIME
195 min
TOTAL TIME
215 min
SERVINGS
6 servings
Dinner African
Slow-Cooked 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
  • 1/4 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
  • 1/4 cup cornstarch dissolved in
  • 1/2 cup water
Instructions
1
Combine 10 cups of water, chopped celery, tomato paste, bouillon cubes, and minced garlic in a large Dutch oven. Stir the mixture until the tomato paste is fully incorporated and dissolved.
2
Add whole peppercorns and bay leaves to the pot, then bring the mixture to a gentle simmer over medium heat.
3
In a separate large skillet, heat oil over high heat. Add oxtail and cook until it's evenly browned on all sides, taking about 10 minutes. Transfer the oxtail to the Dutch oven.
4
Discard all but 1 tablespoon of oil from the skillet, then reduce the heat to medium. Add chopped onion to the skillet and cook until it's softened and translucent, taking about 5 minutes. Transfer the onion to the Dutch oven.
5
Cover the Dutch oven and reduce the heat to low-medium. Let it simmer for 2 1/2 hours, allowing all the flavors to meld together.
6
Season the stew with salt and black pepper to taste. Continue cooking, covered, for an additional 30 minutes or until the oxtail is tender but still holds its shape.
7
Transfer the cooked oxtail to a serving dish. Add kidney beans to the Dutch oven and return it to a gentle simmer.
8
In a small bowl, mix 1/2 cup of water with cornstarch until it's fully dissolved. Stir the mixture into the Dutch oven and let it simmer for about 1 minute, or until the sauce has thickened and cleared.
9
Pour the rich sauce over the tender oxtail, serving it hot.