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–+ servings

Ugandan Oxtail Stew, Tomato & Herb Braise

A genuinely different cut of beef — oxtail braised for hours until the meat falls from the bone and the sauce turns rich and gelatinous in a way no other cut in this chapter can match.
Print Recipe
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Course: Main Course
Cuisine: East African
Servings: 6 servings
Calories: 430kcal

Ingredients

  • 3 lb beef oxtail cut into pieces
  • 2 tbsp oil
  • 1 onion diced
  • 2 carrots sliced
  • 4 cloves garlic minced
  • 3 tomatoes diced
  • 3 cups beef broth
  • Fresh thyme and parsley, a generous handful
  • Salt and pepper to taste

Instructions

  • Heat oil in a large heavy pot over medium-high heat. Season oxtail with salt and pepper, brown well on all sides in batches, about 10 minutes total. Set aside.
  • In the same pot, sauté onion and carrots 5 minutes until softened.
  • Add garlic, cook 1 minute.
  • Add tomatoes, cook 5 minutes until they break down, scraping up any browned bits.
  • Return oxtail to the pot, pour in broth, and add fresh herbs.
  • Bring to a simmer, cover, and cook 2 hours to 2 hours 30 minutes until the meat is completely falling from the bone and the sauce has thickened naturally.
  • Season with salt and pepper, and serve hot.

Nutrition

Serving: 1serving | Calories: 430kcal | Protein: 32g | Fat: 31g | Fiber: 2g
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