Stewed Oxtail is a traditional Zimbabwean recipe for a classic rich stew of oxtails in a spiced carrot base with sweet potatoes. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Stewed Oxtail.
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It was Afrikaans settlers that introduced this method of cooking oxtail to Zimbabwe. The use of cloves and allspice with meat is a feature of cape cookery, but is now commonly used in Zimbabwean stews and potjies.
Ingredients:
2 oxtails, jointed
100ml cooking oil
2 large onions, coarsely chopped
6 bayleaves
4 garlic cloves, coarsely chopped
4 large carrots, peeled and sliced into discs
juice of 1 lemon
6 whole cloves
6 allspice berries
1 tbsp Worcestershire sauce
salt and freshly-ground black pepper, to taste
6 sweet potatoes, peeled and halved
Method:
Heat the oil in the base of a large flame-proof casserole dish. Add the oxtail pieces and onion and brown quickly over high heat. Now add the bay leaves along with the garlic, cloves, allspice berries, lemon juice, salt, black pepper, Worcestershire sauce and carrots.
Cook for 2 minutes then pour in just enough water to barely cover all the ingredients. Bring to a boil, reduce to a simmer then cover and cook over low heat for about 4 hours before adding the sweet potatoes. Bring back to a simmer and cook for about 30 minutes more, or until the sweet potatoes are tender.
