This oxtail recipe is quite detailed, as it offers multiple ingredient alternatives to make this, so there isn’t an excuse not to cook this.
Author:BigOven Cook
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Category:Lunch, Dinner
Method:Roast
Cuisine:South African
Ingredients
Olive oil – Sunflower; safflower, avocado, grape seed, or vegetable oils can be used instead
Oxtails – Make sure they’re fully thawed before cooking
Salt & pepper
Onion – White or yellow work best
Green onion – Use more or less as per your preference; this is for garnish only
Garlic and ginger – Fresh is best
Tomato paste – Make sure it’s the paste – not the sauce
Habanero – Use more; less, or none as you prefer. You can also use different varieties of peppers depending on your tolerance. One small habanero pepper will provide plenty of spice for this stew
Allspice; smoked paprika, thyme, bay leaves
Soy sauce – You can also add a bit of Worcestershire
Beef broth – Other types of broth will work; but beef broth will give the deepest flavour
Lima beans – Butter beans; or white/navy beans will also work
Cornstarch – To thicken your stew
Instructions
Sear the oxtails: Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
Sauté: Add the onion to the pot and cook until translucent and softened 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, and tomato paste, and cook for 2-3 minutes until the paste browns slightly.
Braise: Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours, remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.
