African-Style Oxtail Stew

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)