SBS Food

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African oxtail stew

This recipe will easily give you a wonderful fragrant stew every single time – with depth of flavour, texture that clings so adoringly to rice, and that mesmerising red colour that makes your feast look rich.

African oxtail stew and jollof rice

Credit: Minjiba Entertains

  • serves

    5-6

  • prep

    20 minutes

  • cook

    3 hours

  • difficulty

    Easy

serves

5-6

people

preparation

20

minutes

cooking

3

hours

difficulty

Easy

level

Ingredients

  • 10 red capsicum (bell peppers)
  • 15 tomatoes, chopped
  • 1 Scotch bonnet or habanero chilli (pepper), or to taste
  • 5 garlic cloves, minced
  • 1 thumb-length piece fresh ginger, minced
  • ½ cup sunflower oil
  • 2 large red onions, chopped
  • 6 sprigs fresh thyme (see Note)
  • 1.8 kg (4 lb) oxtail, seasoned and boiled (or beef shank cut into cubes)
  • 1.1 L (2 pints) homemade beef stock (from boiling the beef)
  • , to serve

Instructions

  1. Blend capsicum, tomatoes, chilli, garlic and ginger together in a blender or food processer.
  2. Heat sunflower oil in a large pot. Add onion and cook to soften and start to caramelise. Add half the thyme and the blended tomato mixture and cook until it is reduced to a thick gravy.
  3. Add the beef stock, oxtail or shank, and the remaining thyme and stir well.  Cover and simmer until the meat is tender (about 3 hours total). If the stew gets too thick while cooking, add more stock.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published 22 February 2022 2:50pm
By Minjiba Cookey
Source: SBS



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