Oxtails African-style
Description
Place celery, garlic, tomato paste, broth cubes, and water into a large Dutch oven; stir until the tomato paste dissolves. Add pepper and bay leaf, set over medium heat, and bring to a boil. Meanwhile, heat oil in a large skillet over medium heat. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer the oxtails to the Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook onion until soft and translucent, about 5 minutes; add to the oxtails. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, cover, and continue cooking the oxtails for about 30 minutes. Transfer the oxtails to a serving dish. Add beans to the Dutch oven and bring to a boil again. Stir in cornstarch dissolved in water, and simmer over low heat for 1 minute, until thickened. Pour the sauce over the oxtails. Brief description: recipe for African-style oxtails. An original dish of African cuisine. Definitely worth trying.