Here’s a hearty recipe for Zimbabwean Oxtail Stew, a rich, savory dish slow-cooked until the oxtail is tender and flavorful. It’s traditionally served with rice, sadza (cornmeal porridge), or mashed potatoes.
Zimbabwean Oxtail Stew
Servings: 4–6
Ingredients:
- 2–3 lbs (900 g–1.3 kg) oxtail, cut into pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped (or 1 can diced tomatoes)
- 2 tbsp tomato paste
- 1–2 carrots, sliced
- 1–2 potatoes, peeled and cubed
- 4 cups beef broth or water
- 1–2 bay leaves
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp dried thyme or 2 sprigs fresh thyme
- Salt, to taste
- Optional: 1 tsp chili flakes for heat
- Fresh parsley or coriander, chopped, for garnish
Instructions:
- Brown the oxtail:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Season oxtail pieces with salt and pepper.
- Brown oxtail on all sides (about 5–7 minutes). Remove and set aside.
- Sauté aromatics:
- In the same pot, sauté onions and garlic until translucent.
- Add chopped tomatoes and tomato paste. Cook for 3–4 minutes until slightly thickened.
- Add oxtail and liquids:
- Return the oxtail to the pot.
- Pour in beef broth (or water) until the oxtail is mostly submerged.
- Add bay leaves, paprika, thyme, and chili flakes if using.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours, or until oxtail is tender and meat easily falls off the bone.
- Add vegetables:
- About 30–40 minutes before the stew is done, add carrots and potatoes. Continue simmering until vegetables are tender.
- Finish and serve:
- Remove bay leaves and thyme sprigs. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley or coriander.
- Serve hot with rice, sadza, or mashed potatoes.
Tips:
- For extra richness, brown the oxtail in batches to avoid overcrowding the pot.
- Slow-cooking in a crockpot on low for 6–8 hours works beautifully.
- Adding a splash of red wine or Worcestershire sauce enhances the flavor.