African-style Oxtail Stew

Ingredients

• Servings: 6
• 1 cup chopped celery
• 1 teaspoon minced garlic
• 1 (6 ounce) can tomato paste
• 2 cubes beef bouillon
• 10 cups water
• 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

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 35 mins


• 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.
• 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.
• 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.
• 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.