Ox Tail Stew With One Side Recipe
Tender ox tail stew served with a choice of side. Options include various stews, fried plantains, Jollof rice, and white rice.
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Ingredients
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Ox Tail Stew Ingredients
Side Options Ingredients
Method
Ox Tail Stew Directions
- 1
- 2
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- 4
Add Flavorings
Stir in the tomato paste, bay leaves, thyme, salt, and black pepper. Cook for another minute until the mixture is fragrant.
- 5
Combine Ingredients
Return the seared ox tail to the pot and pour in the beef broth. Bring to a boil.
- 6
Simmer the Stew
Reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, or until the ox tail is tender and falling off the bone.
- 7
Serve
Remove the bay leaves, adjust the seasoning with salt and pepper as needed, and serve the stew hot.
Side Directions
- 8
Fried Plantains
Slice the ripe plantains diagonally into 1/2 inch thick pieces. Heat oil in a frying pan over medium heat and fry the plantain slices until golden brown on both sides (about 2-3 minutes per side). Drain on paper towels.
- 9
Jollof Rice
In a separate pot, combine 2 cups of Jollof rice with 4 cups of water, add seasonings, and bring to a boil. Lower the heat, cover, and simmer for about 20-25 minutes until the rice is cooked and fluffy.
- 10
White Rice
In a pot, combine 2 cups of white rice with 4 cups of water and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed.