African-Style Oxtail Stew: A Hearty and Flavorful Dish

For a truly hearty and flavorful dish, try this African-Style Oxtail Stew recipe. Made with tender oxtail pieces, aromatic spices, and a rich tomato-based sauce, this stew is perfect for colder days or when you're craving a comforting meal. The slow cooking process allows the flavors to develop and the meat to become tender and succulent. Serve it with some crusty bread or fluffy rice for a complete and satisfying meal.

Ingredients

• 2 pounds oxtail pieces
• 4 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for spiciness)
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 can diced tomatoes
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 bay leaf
• Fresh parsley, for garnish

Directions

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the oxtail pieces in batches and brown them on all sides. Remove the browned oxtail pieces and set aside.
3. In the same pot, add the chopped onion and cook until translucent.
4. Add the minced garlic, grated ginger, paprika, cumin, coriander, thyme, salt, black pepper, and cayenne pepper (if using). Stir well to coat the onions with the spices.
5. Add the tomato paste and cook for another 2 minutes, stirring constantly.
6. Return the browned oxtail pieces to the pot along with any accumulated juices.
7. Pour in the beef broth and diced tomatoes. Stir well to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 2 hours or until the oxtail is tender and the flavors have melded together.
9. Add the chopped carrots, potatoes, and bay leaf to the pot. Stir to incorporate.
10. Continue simmering for another 30-40 minutes or until the vegetables are cooked through and the stew has thickened slightly.
11. Remove the bay leaf and discard.
12. Serve the African-Style Oxtail Stew hot, garnished with fresh parsley. Enjoy!

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