Best 2 African Style Oxtail Stew Recipes

Embark on a culinary journey to the vibrant flavors of Africa with our African-Style Oxtail Stew. This hearty and comforting dish, often served at special occasions and gatherings, is a true celebration of African cuisine. The succulent oxtail meat is slow-cooked in a rich and aromatic broth, infused with a symphony of spices and fresh herbs. As the oxtail simmers, it releases its natural juices, creating a deeply flavorful and tender stew. Accompanying the oxtail are an array of vegetables, each contributing its unique texture and flavor to the dish. From the earthy sweetness of carrots to the savory bite of bell peppers, every ingredient harmoniously blends to create a culinary masterpiece. This African-Style Oxtail Stew is not just a meal; it's an experience that will tantalize your taste buds and transport you to the vibrant heart of Africa.

Check out the recipes below so you can choose the best recipe for yourself!

OXTAIL STEW

Oxtail Stew image

Provided by Sunny Anderson

Categories main-dish

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

12 ounces dried lima beans
4 pounds oxtails
2 large Vidalia onions, chopped
3 scallions, chopped
4 garlic cloves, smashed
1 bunch fresh thyme
2 tablespoons red pepper flakes
4 teaspoons hot paprika
2 bay leaves
2 tablespoons hot sauce
4 tablespoons gravy master
6 cups low-sodium beef broth
4 teaspoons tomato paste
2 tablespoons salt
Right rice, recipe follows
2 cups rice

Steps:

In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
Rinse rice 3 times to remove starch. Put rice in a medium saucepan. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
Yield: 4 to 6 servings

JAMAICAN OXTAIL STEW

Jamaican Oxtail Stew image

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter's heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo - or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week. Paired with bowls of coconut-scented rice and peas, a staple of the Caribbean diet, it makes for an excellent family dinner or a transporting lunch, as if the flavors within it were a spur to memories of better times, in warmer climes, with soft sand on your feet and a kiss of sun upon your shoulders.

Provided by Sam Sifton

Categories dinner, one pot, main course

Time 2h40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 pounds oxtails, cut into segments by a butcher
Kosher salt
freshly ground black pepper, to taste
3 tablespoons light brown sugar
2 Spanish onions, peeled and chopped
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and chopped
1 Scotch bonnet pepper, whole
3 sprigs fresh thyme
12 allspice berries
1 bunch scallions, trimmed and chopped
2 tablespoons white sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons flour
3 tablespoons tomato ketchup
1 cup butter beans, or a 10 1/2-ounce can butter beans, rinsed and drained

Steps:

Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until it darkens and starts to smoke - about six minutes. When sugar is nearly black, add 2 tablespoons boiling water. (It will splatter.) Stir to mix.
Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold butter beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 30 grams, Carbohydrate 46 grams, Fat 63 grams, Fiber 6 grams, Protein 70 grams, SaturatedFat 25 grams, Sodium 1248 milligrams, Sugar 20 grams

Tips:

Choose the right oxtails: Look for oxtails that are meaty and have a good amount of fat. Avoid oxtails that are too bony or have a lot of gristle.
Brown the oxtails before stewing: Browning the oxtails will help to develop their flavor and give the stew a richer color.
Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, parsnips, or turnips.
Use a good quality beef broth: The beef broth is one of the main flavor components of this stew, so it's important to use a good quality broth. You can use homemade beef broth or a store-bought brand that you trust.
Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the oxtails will become. For the best results, simmer the stew for at least 2 hours, or up to 4 hours.
Serve the stew with your favorite sides: This stew can be served with a variety of sides, such as mashed potatoes, rice, or pasta. You can also serve it with a side of crusty bread to soak up the delicious sauce.

Conclusion:

This African-style oxtail stew is a hearty and flavorful dish that is perfect for a cold winter day. The oxtails are braised in a rich and flavorful sauce made with beef broth, tomatoes, and a variety of spices. The stew is then served with a side of mashed potatoes, rice, or pasta. If you're looking for a delicious and easy-to-make stew, this African-style oxtail stew is definitely worth trying.