Zimbabwean Oxtail Stew

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A warm and hearty stew filled with meltingly tender oxtail and vibrant vegetables, seasoned with smoked paprika and oregano for a comforting meal.

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)

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Sear the oxtail by heating olive oil in a large pot over medium heat. Add the oxtail chunks and sear for 8-10 minutes until browned, then set aside.
Sauté the diced onion and minced garlic in the same pot for about 5 minutes until the onion is soft and translucent.
Add the chopped carrots, diced celery, and green bell pepper, cooking for an additional 5 minutes to soften.
Combine the diced tomatoes, beef stock, oregano, smoked paprika, bay leaf, soy sauce, salt, and pepper, stirring well to bring to a boil.
Simmer the stew by returning the seared oxtail to the pot, lowering the heat, and letting it simmer for 2-3 hours until the meat is tender.
Thicken the stew, if desired, by mixing in the cornstarch slurry and cooking for another 5 minutes.
Garnish with freshly chopped cilantro and serve warm.

This stew tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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