Easy African Oxtail Stew Recipe
This African oxtail stew, also known as oxtail potjie in Namibia and its neighboring countries, is so simple to make, easily adjustable, and absolutely mouth-wateringly delicious.
Servings: 3 Servings
Equipment
- Sauté pan or large pot
Ingredients
- 750 g (1.65 lbs) oxtail
- 1 teaspoon dried thyme
- 1 teaspoon ground curry
- 1 teaspoon ground turmeric
- 1 medium onion
- 2 medium carrots
- 2 tablespoons tomato paste
- 100 g (3.5 oz/ about ½ cup) tomato passata (or puree canned tomato/ crushed tomato
- 1 teaspon ground ginger
- 2 garlic cloves
- 1 teaspoon salt
- 1 teaspoon chutney (use one teaspoon sugar if you don’t have chutney)
- 2 bay leaves
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1 ½ l (about 6 cups) water hot
Instructions
- Pat dry the meat with paper towels and rub it with salt and black pepper.
- In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat. Then brown the oxtail, until you get a golden crust on the beef. This takes about 8 to 10 minutes.
- In the meantime, peel and mince garlic and onions. Then peel and cut the carrots into bite-sized pieces.
- Remove the meat from the pan and set aside. In the same pan (without cleaning it) add the onion and garlic and cook for about 3 minutes. Add chutney, spices, carrots and tomato paste and combine well.
- Add back the browned oxtail and bay leaves. Stir in canned tomatoes and about half of water and bring to boil.
- Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 3.25 hours. Keep stirring and adding water in between, so that the bottom of the pot doesn’t burn. Taste and adjust seasoning, if necessary.
- If you feel like the meat is not yet tender, then just add more liquid and let simmer a bit longer.
- To serve remove the bay leaves from the stew and with hot mielie pap, millet pap, yellow rice, mielie bread or any side of your choice.