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Sunday, August 30, 2015

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.

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