Time
215 min
Serving
6 persons
Calories
669
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.
Ingredients
- celery: 1 cup (chopped)
- garlic: 1 tsp (minced)
- tomato paste: 1 can (6 ounce can)
- cubes beef bouillon: 2 piece
- water: 10 cups
- whole black peppercorns: 6 piece
- bay leaves: 2 piece
- canola oil: 0.25 cup
- beef oxtail: 3 pound (cut into pieces)
- onion: 1 piece (chopped)
- salt and pepper: (to taste)
- kidney beans: 1 can (12 ounce can, drained)
- cornstarch dissolved in: 0.25 cup
- water: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
