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African-Style Oxtail Stew
May 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.

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