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 bell pepper, chopped
- 2 medium tomatoes, diced
- 4 cups beef stock
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Fresh cilantro, chopped (for garnish)
Instructions
- Begin by heating the olive oil in a large heavy-bottomed pot over medium heat. Add the oxtail pieces and sear them until they develop a rich brown color on all sides, approximately 8-10 minutes. Once browned, transfer the oxtail to a plate and set aside.
- In the same pot, toss in the diced onion and minced garlic. Sauté until the onion softens and becomes translucent, around 5 minutes.
- Next, incorporate the chopped carrots, diced celery, and bell pepper into the pot. Stir and cook for another 5 minutes, allowing the vegetables to soften.
- Add the diced tomatoes, beef stock, oregano, cumin, bay leaf, soy sauce, salt, and black pepper. Stir well and bring the mixture to a rolling boil.
- Once boiling, return the browned 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.
- If you desire a thicker consistency, mix in the cornstarch slurry and allow it to cook for an additional 5 minutes until the stew thickens.
- Before serving, be sure to remove the bay leaf. Garnish with freshly chopped cilantro and serve warm.
Notes
- For an extra layer of flavor, consider adding a diced jalapeño or a dash of cayenne pepper during the cooking process.
- This hearty stew pairs wonderfully with fluffy rice or crusty bread, perfect for soaking up the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Zimbabwean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: varies
- Fat: 25g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: varies