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African-Style Oxtail Stew
November 08, 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.

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