Recipe By Gail
Published Apr 4th
Prep 20m Cook 3h 15m Additional - Ready In 3h 35m
Servings 6 servings Calories 669

Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God’s food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.

Recipe Ingredients

  • 1 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 (6 ounce) can tomato paste
  • 2 cubes beef bouillon
  • 10 cups water
  • 6 whole black peppercorns
  • 2 bay leaves
  • ¼ cup canola oil
  • 3 pounds beef oxtail, cut into pieces
  • 1 large onion, chopped
  • salt and pepper to taste
  • 1 (12 ounce) can kidney beans, drained
  • ¼ cup cornstarch dissolved in
  • ½ cup water

Cooking Directions

  1. 1 Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
  2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
  3. 3 Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
  4. 4 Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Nutrition Facts

  • Calories 669
  • Carbohydrate 22.7 g
  • Cholesterol 249.7 mg
  • Fat 31.8 g
  • Fiber 5.6 g
  • Protein 74.2 g
  • Saturated Fat 12.9 g
  • Sodium 1091.6 mg
  • Sugar 5 g

Chef's Notes

Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 3 hours cooking just perfect.


  1. I loved this! Fixed it exactly as written and did not make any mods.
  2. The Oxtail Stew was wonderful. It had a very nice taste to it. This was my first time making this dish which I will make again in the future.
  3. I must admit that I adjusted the recipe quite a bit. Instead of bouillon I used homemade broth. I made this a one pot wonder by sauteing the oxtails for about 8 minutes in a large stock pot. (mine seems to take the challenge well). Then I added carrots and celery (cause I love veggies) - Read more ...
  4. Excellent! I also added 1/2c shredded carrot mushrms 3 cups red sherry potatoes cubed. Added 1/2 cup uncooked barley durring last hour of cooking. Cooked in crock pot (6hrs low then last 2 hours high) after browning oxtail and veggies. and omitted the beans.
  5. I can't say this recipe saying Wow. It was just ok. Going to have to try to find my friend's recipe for oxtail. Will not be making this one again.
  6. Excellent recipe. My husband and nephew both do not like oxtail but this recipe had them getting up for seconds. I skipped a can of Heinz baked baked beans instead of the kidney beans and did not need to use the cornstarch as the gravy was just perfect. I cooked it in the slow cooker - Read more ...
  7. I thought this was very good hearty meal. The modifications I made were:I did not use celery, used 6 cups of water, and added 1/4 cup of barley. I will use this recipe again, especially good on a cold winter day.
  8. My Gran used to make oxtail stew and it was a real comfort food! Nothing has changed here except this recipe is even better! I didn't change a thing - it was so easy! The servings were generous and it fed two huge teenage boys and my husband and myself - served with mashed potatoes - Read more ...
  9. This was the most delicious oxtail stew ever. I changed the recipe a little by eliminating the cornstarch and adding some tiny pasta like pastina when I added the kidney beans. This thickened the stew and made for a complete 1 pan dish!!! Thanks Gail!!!
  10. very easy to prepare and very tasty. I will make it again.

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