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.

Gail
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Note

Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 3 hours cooking just perfect.

Nutrition Facts

669 calories; protein 74.2g 149% DV; carbohydrates 22.7g 7% DV; fat 31.8g 49% DV; cholesterol 249.7mg 83% DV; sodium 1091.6mg 44% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2008
This was the most delicious oxtail stew ever. I changed the recipe a little by eliminating the cornstarch and adding some tiny pasta like pastina when I added the kidney beans. This thickened the stew and made for a complete 1 pan dish!!! Thanks Gail!!! Read More
(77)

Most helpful critical review

Rating: 3 stars
06/01/2009
I can't say this recipe saying Wow. It was just ok. Going to have to try to find my friend's recipe for oxtail. Will not be making this one again. Read More
(6)
64 Ratings
  • 5 star values: 44
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/23/2008
This was the most delicious oxtail stew ever. I changed the recipe a little by eliminating the cornstarch and adding some tiny pasta like pastina when I added the kidney beans. This thickened the stew and made for a complete 1 pan dish!!! Thanks Gail!!! Read More
(77)
Rating: 5 stars
05/13/2008
My Gran used to make oxtail stew and it was a real comfort food! Nothing has changed here except this recipe is even better! I didn't change a thing - it was so easy! The servings were generous and it fed two huge teenage boys and my husband and myself - served with mashed potatoes and beans over which the gravy went. It is very filling and satisfying. I cooked it in the crockpot instead of the dutch oven and it took longer of course but the recipe was easy to adapt. Thank you for a really hearty yummy winter warmer this is so easy and definitely worth keeping! Read More
(59)
Rating: 5 stars
01/16/2009
I thought this was very good hearty meal. The modifications I made were:I did not use celery used 6 cups of water and added 1/4 cup of barley. I will use this recipe again especially good on a cold winter day. Read More
(41)
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Rating: 5 stars
05/27/2009
Excellent recipe. My husband and nephew both do not like oxtail but this recipe had them getting up for seconds. I skipped a can of Heinz baked baked beans instead of the kidney beans and did not need to use the cornstarch as the gravy was just perfect. I cooked it in the slow cooker for about 5.5 hours on high heat. Next time I think I will cook it for just 4 hours as some of the smaller pieces fell off the bone. The bigger pieces were fine though....Thanks for sharing....I served this with ugali/sadza/nishima (depending on which part of Africa you are familiar with) and braised cabbage for a truly authentic African meal. Read More
(26)
Rating: 5 stars
04/04/2007
very easy to prepare and very tasty. I will make it again. Read More
(20)
Rating: 5 stars
12/27/2010
I loved this! Fixed it exactly as written and did not make any mods. Read More
(18)
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Rating: 5 stars
01/08/2010
Excellent! I also added 1/2c shredded carrot mushrms 3 cups red sherry potatoes cubed. Added 1/2 cup uncooked barley durring last hour of cooking. Cooked in crock pot (6hrs low then last 2 hours high) after browning oxtail and veggies. and omitted the beans. Read More
(17)
Rating: 5 stars
12/02/2010
The Oxtail Stew was wonderful. It had a very nice taste to it. This was my first time making this dish which I will make again in the future. Read More
(15)
Rating: 4 stars
11/09/2010
I must admit that I adjusted the recipe quite a bit. Instead of bouillon I used homemade broth. I made this a one pot wonder by sauteing the oxtails for about 8 minutes in a large stock pot. (mine seems to take the challenge well). Then I added carrots and celery (cause I love veggies) cooked them for a minute or two and then threw in 3 tsp garlic ( it mellows in cooking and I love the flavor). I left out the beans and cornstarch and extra water because with the added veggies it didn't need thickening. I cooked the whole thing for 2.5 hrs and then served it over rice. My boyfriend who had initially said "ew tails" said this one is a keeper. I forgot how flavorful beef tails are. One would think 5 bucks a pound is a lot for them but they are packed with flavor. Read More
(14)
Rating: 3 stars
06/01/2009
I can't say this recipe saying Wow. It was just ok. Going to have to try to find my friend's recipe for oxtail. Will not be making this one again. Read More
(6)