A HERITAGE WE CAN BE PROUD OF...
Oxtail stew has its origins in traditional European and African cuisines, where oxtail was used to create rich, hearty dishes. The stew involves slow-cooking oxtail with vegetables, herbs, and spices to develop a deep, savoury flavour. This method extracts the meat’s richness and creates a thick, flavourful broth, making oxtail stew a comforting and satisfying dish enjoyed in various cultures.
INGREDIENTS
2 Tbsp Oil
1 kg Oxtail Pieces
10 -12 Pickling Onions, peeled
1 Green Pepper, chopped
2½ cups Water
1 tin Chopped Tomato
2 Carrots, peeled and sliced
3 Potatoes, peeled and cubed
3 Tbsp IMANA No.1 Oxtail Flavoured Soup
1 tin Butter Beans, drained
METHOD
In a pot, heat the oil and brown the oxtail pieces in batches until well browned on all sides. Remove from the pan and pour off any excess oil. Fry the onion and green pepper until soft. Return the oxtail to the pan.
Add in the water and tinned tomato, stir well and bring to the boil.
Turn down the heat and allow to simmer with the lid on for 60 minutes, stirring occasionally.
Add in the carrots and potatoes, and simmer for another 30 minutes.
Add the in IMANA No.1 Oxtail Flavoured Soup with ½ cup water and stir into the pot. Lastly stir in the butter beans and allow to simmer for 15 minutes to thicken.
