Recipes Cuisine African African-Style Oxtail Stew 4.6 (65) 53 Reviews 13 Photos Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US. Submitted by Gail Updated on October 7, 2024 Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 20 mins Cook Time: 3 hrs 15 mins Total Time: 3 hrs 35 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions Place 10 cups water, celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until tomato paste has dissolved. 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 Dutch oven. Discard all but 1 tablespoon oil from skillet. Reduce heat to medium; add onion to skillet. Cook until softened and translucent, about 5 minutes; transfer to Dutch oven. Cover Dutch oven. Reduce heat to medium-low; simmer 2 1/2 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 Dutch oven; return to a simmer. Dissolve cornstarch in 1/2 cup water. Stir into Dutch oven; simmer until thickened and clear, about 1 minute. Pour sauce over oxtail. Cook's Note: Oxtail should be ready when a knife easily slices through the meat. It should not be overcooked; otherwise, it will fall off the bones and become stringy. If it is not cooked long enough, it will not come off the bones easily enough. I find that 3 hours of cooking is normally perfect. I Made It Print 112 home cooks made it! Nutrition Facts (per serving) 669 Calories 32g Fat 23g Carbs 74g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 669 % Daily Value * Total Fat 32g 41% Saturated Fat 13g 65% Cholesterol 250mg 83% Sodium 1092mg 47% Total Carbohydrate 23g 8% Dietary Fiber 6g 20% Total Sugars 5g Protein 74g 148% Vitamin C 9mg 10% Calcium 92mg 7% Iron 11mg 59% Potassium 782mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.