Try this African oxtail stew recipe by recipes expert
1 cup minced celery
10 cups water
1 teaspoon chopped garlic
2 bay leaves
1 (6 ounce) can tomato paste
2 cubes beef bouillon
6 whole black peppercorns
1 large onion, minced
1 (12 ounce) can kidney beans, drained
1/4 cup canola oil
1/2 cup water
3 pounds beef oxtail, cut into pieces
Salt and pepper to taste
1/4 cup cornstarch dissolved in
Put celery, tomato paste, bouillon cubes, garlic, and water into a big Dutch oven; mix until the tomato paste has melted. Put in peppercorns and bay leaves, put over medium flame and bring to a boil.
In the meantime, warm oil in a big skillet over medium-high flame. Put in oxtail and stir until browned on all ends, for almost 12 minutes. Take away oxtail from hot oil and put into Dutch oven. Drizzle all but 1 tablespoon of oil from the skillet, trim down flame to normal, and stir the onion until thawed and transparent for almost 6 minutes; include the oxtail.
Trim down heat to medium-low, cover, and boil for 2 1/2 hours. Season with salt and pepper, recover, and go on cooking until the oxtail is soft, but not falling off of the bone, for almost half hour.
Take out oxtail pieces and put into a serving tray. Put in kidney beans to Dutch oven and return to a boil. Condense with cornstarch dissolved in water, boil for 2 minutes until condensed and clear. Pour sauce on the oxtail.