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Zimbabwean Oxtail Stew

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A hearty and comforting Zimbabwean Oxtail Stew, filled with succulent meat, aromatic vegetables, and rich flavors, perfect for cozy evenings.

Ingredients

Scale
  • 2 pounds oxtail, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, diced
  • 1 green bell pepper, chopped
  • 2 ripe tomatoes, diced
  • 4 cups beef stock
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional for thickening)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Begin by heating olive oil in a large pot over medium heat. Add the oxtail chunks and sear them until they develop a rich brown crust on all sides, approximately 8-10 minutes. Once browned, transfer the oxtail to a plate and set aside.
  2. In the same pot, toss in the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes soft and translucent.
  3. Next, incorporate the chopped carrots, diced celery, and green bell pepper into the pot. Stir and cook for an additional 5 minutes, allowing the vegetables to soften slightly.
  4. Add the diced tomatoes, beef stock, oregano, smoked paprika, bay leaf, soy sauce, salt, and pepper to the pot. Stir well and bring the mixture to a rolling boil.
  5. Once boiling, return the seared oxtail to the pot. Lower the heat, cover, and let it simmer gently for 2 to 3 hours, or until the oxtail is tender and the meat easily separates from the bone.
  6. If you desire a thicker consistency, mix in the cornstarch slurry and cook for another 5 minutes, stirring until the stew thickens.
  7. Before serving, discard the bay leaf. Garnish with freshly chopped cilantro and enjoy the stew warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and frozen for up to 3 months. For thicker stew, mix in cornstarch slurry. You can use tamari for a gluten-free option.

Nutrition

Find it online: https://doughgirlbylea.com/zimbabwean-oxtail-stew-savory-delight-2/

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