Oxtail is that meat that when you taste it, it sends sparkles to your brain because it is just too delicious. Oxtail is that meat that turned it into my husband’s favourite when I cooked this exact oxtail stew recipe for him! The Jamaicans cannot get enough of eating oxtail and nor can Nigerians. Plus it is packed with so many benefits.
The Benefits of Oxtail
Not only is oxtail delicious, it’s also full of nutritional benefits. Slow cooking oxtail, like in this oxtail stew recipe, will allow a rich formation of collagen and gelatin to keep your skin supple looking. Oxtail also helps improve your joints, promote a healthy gut and is rich in minerals such as calcium and magnesium. If you’re in need of a bit of energy, then eat some oxtails as it is also a good source of iron, zinc and vitamin B12.
Ingredients
- 1kg oxtail
- 2 yellow onion, chopped
- 1-2 red onions
- 3 red bell peppers
- 2 tomatoes
- 4 garlic cloves
- 1 thumb ginger
- Scotch bonnet
- 2 meat powder cubes (Maggi)
- 2 tbsp salt
- 2 tbsp lard
- 1 tbsp palm oil (optional)
- 1 tbsp curry powder
- 1 tsp dried thyme
- 1 tsp oregano
- 1 tsp black pepper
- 3-4 tbsp tomato puree
Instructions
1. Boil the Oxtail
Place oxtail in a large pot and cover with water. Season with 2 Maggi cubes, black pepper, and a pinch of cayenne pepper (optional). Simmer on low heat for at least 1 hour or until meat is very tender. Reserve the oxtail stock for later.
2.Prepare the stew
Blend red bell peppers, red onions, tomatoes, scotch bonnet, garlic, and ginger until smooth.
3. Fry the Stew Base
In a separate pot, heat 2 tbsp lard and 1 tbsp palm oil (optional). Pour in the blended mixture and season with 2 Maggi cubes, bay leaves, black pepper, turmeric, thyme, curry powder, and oregano. Add in 3–4 tbsp tomato puree and mix well. Cook on medium heat until at boiling point.
5. Add in oxtail
Add the cooked oxtail and oxtail stock to the stew. Simmer on low heat for another 1 hour, stirring occasionally to avoid burning.
6. Serve and Enjoy
Remove from heat and serve hot with rice.
Nigerian Oxtail Stew
Ingredients
Method
- Add the oxtail to a large pot and fill with water, enough to cover the meat.
- Season with 4 maggi cubes, black pepper and cayenne pepper and cook on low heat for at least 1 hour or until the meat is soft.
- Meanwhile blend the tomatoes, bell peppers, onions, garlic, ginger and scotch bonnet. In a separate pot, heat up 2 tbsp of lard or oil and 1 tbsp of palm oil. Once melted pour in the blended mixture.
- Season the stew with 4 maggi cubes, black pepper, turmeric powder, thyme, curry powder, oregano and bay leaves.
- Add 2-3 tbsps of tomato puree and then add the oxtail and stock once the stew is boiling.
- Lower the heat to the lowest setting and cook the stew of at least an hour, checking often to prevent burning.
- Serve with rice and enjoy!
Video
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