Boma Oxtail Stew Recipe
Servings: 8
Ingredients
- 4 lbs oxtails
- 11/2 quarts beef stock can substitute chicken stock
- 2 cubes beef bouillon
- 4 tbsp red crushed pepper
- 1/4 cup sugar
- 1 tbsp ginger
- 1 cup soy sauce
- 3 carrots, diced
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large plaintain, cut up
- 1 jalepeno, diced
- 1 habenero, diced optional
- 1 cup red wine optional
- 1 stick butter
- 3/4 cup flour
- parsley for garnish
Instructions
- Trim the oxtails of some of their excess fat. Brown all sides in a little oil.
- Put oxtails in large pot (or crock pot).
- Add stock, bouillon, crushed red papper, sugar, ginger and soy sauce. Simmer for about 1 hour (for crockpot - cook about 2 hours on high setting).
- Add corn, carrots, onions, plaintains, red pepper, green pepper, jalapeno, habenero and red wine. A nice cabernet bottle works well and there will be enough for you to drink three glasses as you cook if you're feeling a bit self-destructive.
- Simmer for another couple of hours or until oxtail is fall-off-the-bone tender. If using slow cooker, this will take another 4-5 hours depending on how large your oxtails are.
- When all tender, remove the oxtails from the stew and let cool. Pull the meat from the bone and set aside.
- In a separate pan, the butter on low and slowly stir in the flour until you have a roux. Add only about half of this to the stew and see how well it thickens after you've cooked it about 5-10 more minutes. You usually won't need anymore roux.
- Stir in the reserved oxtail meat.
- Let it all cool. Cover and put in refrigerator for at least 8 hours. Oxtail is very fatty so there will be a significant layer of fat after it has been refrigerated. Spoon off the fat.
- Reheat and season with salt, pepper, red pepper, and/or garlic to taste. Garnish with fresh parley and serve hot.