Ox Tail Stew With Two Sides Recipe
Tender ox tail stew paired with a choice of two sides like greens, curried chickpeas, fried plantains, jollof rice, or steamed white rice.
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Ingredients
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Main Ingredients
Side Dishes
Method
Preparing the Ox Tail Stew
- 1
- 2
- 3
Add Remaining Ingredients
Stir in the tomato paste, thyme, bay leaves, salt, and black pepper. Mix well.
- 4
Combine with Broth
Return the seared ox tail to the pot and pour in the beef broth. Bring to a boil, then lower the heat and let it simmer.
- 5
Cook the Stew
Cover and let the stew simmer for about 2.5 to 3 hours until the ox tail is tender and falls off the bone. Stir occasionally and add more broth or water if necessary.
Preparing the Side Dishes
- 6
Prepare the Greens
In a separate pot, bring water to a boil. Add the greens and cook for about 5-7 minutes until tender. Season with salt and pepper to taste.
- 7
Cook the Chickpeas
In a small pot, heat a tablespoon of olive oil over medium heat. Add the cooked chickpeas, curry powder, salt, and stir. Cook for about 5-8 minutes until heated through.
- 8
Fry the Plantains
Peel and slice the plantains. In a frying pan, heat oil over medium heat. Fry the plantain slices until golden brown on both sides, about 3-4 minutes per side.
- 9
Prepare Jollof Rice or Steamed Rice
If making jollof rice, follow your recipe or package instructions. For steamed white rice, rinse 1 cup of rice, add 2 cups of water, bring to a boil, then reduce heat to low and cover for 15-20 minutes.