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: SmallRecipe.com
Categories: Holidays
Total time: 3 hours 35 minutes
Prep time: 20 minutes
Cook time: 3 hours 15 minutes
Yield: 6 servings
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, Saturated Fat 12.9 g, Sodium 1091.6 mg, Sugar 5 g
Potjiekos is a traditional South African dish made with game meat. This version, the oxtail stew or oxtail potjie is hearty and filling. The perfect comfort dish!
Provided by: SmallRecipe.com
Categories: Holidays
Total time: 165 minutes
Prep time: 15 minutes
Cook time: 150 minutes
Yield: 6
Ingredients:
| 2 Onions (Cut into rings) |
| 4 tbsp Oil |
| 20 gms Flour |
| 1 teaspoon Salt |
| 1 teaspoon Pepper Powder |
| 2 kg Oxtail (Cut into about 5 cm long pieces (width will differ)) |
| 60 ml White Wine Vinegar |
| 60 gms Brown Sugar |
| 5 Carrots (Cleaned and cut into large chunks) |
| 4 Potatoes (Cleaned and cut into quarters) |
| 1 pkt Oxtail soup powder (Can use beef broth or beef soup instead) |
Steps:
- In a bag, mix some powdered salt and pepper with flour.
- Place the pieces of oxtail into this bag of seasoned flour and give it a good shake to make sure the pieces are coated well.
- Place the flour covered oxtail into a preheated frying pan with oil.
- Turn the oxtail pieces until all sides are browned. Place these pieces into a large saucepan and keep them aside.
- Put the cut onions in the same pan and fry them until brown.
- In the saucepan cover the oxtail with water and bring to boil.
- Add the fried onions to the oxtail and simmer for 2 hours or until the meat is soft.
- Add the vinegar and sugar to the saucepan. Also add the cut carrots, potatoes, and the soup powder into the saucepan. Cook for another 15 minutes or until the vegetables are soft.
- Garnish with parsely and serve with rice.
Nutrition Facts:
Calories 1104 kcal, Carbohydrate 46 g, Protein 107 g, Fat 54 g, Saturated Fat 18 g, TransFat 1 g, Cholesterol 367 mg, Sodium 1123 mg, Fiber 5 g, Sugar 15 g, UnsaturatedFat 30 g, ServingSize 1 serving