Best 2 African Style Oxtail Stew Recipes

Looking for a hearty and flavorful dish to tantalize your taste buds? Look no further than African-style oxtail stew! This exceptional stew is a delectable blend of succulent oxtails, aromatic spices, and a rich, savory broth that will transport you to the vibrant culinary landscapes of Africa. As you embark on this culinary journey, prepare to indulge in a feast for the senses, where each ingredient harmoniously comes together to create a symphony of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

CARIBBEAN-STYLE OXTAILS

Caribbean-style Oxtails image

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves

Steps:

Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.

AFRICAN-STYLE OXTAIL STEW

African-Style Oxtail Stew image

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.

Provided by Gail

Categories World Cuisine Recipes African

Time 3h35m

Yield 6

Number Of Ingredients 14

Ingredients

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
¼ 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
¼ cup cornstarch dissolved in
½ cup water

Steps:

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.

Nutrition Facts : Calories 669 calories, Carbohydrate 22.7 g, Cholesterol 249.7 mg, Fat 31.8 g, Fiber 5.6 g, Protein 74.2 g, SaturatedFat 12.9 g, Sodium 1091.6 mg, Sugar 5 g

Tips:

Choose oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have too much gristle.
Trim the oxtails of any excess fat and cut them into 2-3 inch pieces.
Brown the oxtails in a large pot or Dutch oven over medium-high heat. This will help to develop flavor and color.
Add the vegetables and cook them until they are softened. This will add flavor and nutrients to the stew.
Add the spices and seasonings and cook for a few minutes. This will help to infuse the stew with flavor.
Add the beef broth and water and bring to a boil. Then, reduce the heat to low and simmer for 1-2 hours, or until the oxtails are tender.
Serve the oxtail stew over rice, mashed potatoes, or your favorite side dish.

Conclusion:

African-style oxtail stew is a hearty and flavorful dish that is perfect for a cold winter day. It is made with oxtails, vegetables, spices, and seasonings. The stew is simmered for hours until the oxtails are tender and the flavors have melded together. Serve the oxtail stew over rice, mashed potatoes, or your favorite side dish. Enjoy!