CookPal AI
African-Style Oxtail Stew

African-Style Oxtail Stew

Cost $25, save $20

Source: Recommended by CookPal

  • 195 Min
  • 6 Servings
  • $25

INGREDIENTS

  • Base

    • 💧 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

  • Protein

    • 3 pounds beef oxtail, cut into pieces

  • Vegetables

    • 🧅 1 large onion, chopped
    • 1 (15 ounce) can kidney beans, drained

  • Others

    • ¼ cup canola oil
    • ¼ cup cornstarch
    • 💧 ½ cup water

STEPS

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

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

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

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.

NUTRIENTS

Per 1 serving

🔥

669

Calories

  • 74
    Protein
  • 23
    Carbs
  • 32
    Fats

💡 For maximum flavor, marinate the oxtail in your favorite spices for a few hours before cooking.Use a heavy-bottomed Dutch oven for even cooking and to avoid burning.Replace kidney beans with black beans or chickpeas for a different twist.Leftovers can be frozen for up to 3 months.