Description
This Zimbabwean Oxtail Stew is a hearty and savory dish featuring tender oxtail chunks slow-simmered in a flavorful broth with vegetables and aromatic spices. Perfect for a comforting meal, the stew combines rich beef stock, smoked paprika, and fresh herbs, delivering a robust taste that is deeply satisfying.
Ingredients
Scale
Main Ingredients
- 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
Optional Thickening
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional for thickening)
Garnish
- Fresh cilantro, chopped (for garnish)
Instructions
- Sear the Oxtail: Heat olive oil in a large pot over medium heat. Add the oxtail chunks and sear them for 8-10 minutes until they develop a rich brown crust on all sides. Once browned, transfer the oxtail to a plate and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Cook Vegetables: Add the chopped carrots, diced celery, and green bell pepper to the pot. Stir and cook for an additional 5 minutes, allowing the vegetables to soften slightly.
- Add Liquid and Seasonings: Stir in the diced tomatoes, beef stock, dried oregano, smoked paprika, bay leaf, soy sauce, salt, and black pepper. Mix well and bring the mixture to a rolling boil.
- Simmer the Stew: Return the seared oxtail to the pot. Reduce the heat to low, cover, and let the stew simmer gently for 2 to 3 hours until the oxtail is tender and the meat easily separates from the bone.
- Thicken (Optional): If a thicker stew is desired, stir in the cornstarch slurry and cook for another 5 minutes, stirring continuously until the stew thickens.
- Finish and Serve: Remove the bay leaf from the pot. Garnish the stew with freshly chopped cilantro and serve warm.
Notes
- For best results, sear the oxtail properly to build a deep, rich flavor base.
- Simmering the stew slowly over low heat ensures tender meat and a well-developed taste.
- The cornstarch slurry is optional; omit if you prefer a thinner broth.
- This stew pairs well with steamed rice, mashed potatoes, or crusty bread.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
