Akwa Traditional Yemeni Oxtail Stew Recipes

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AFRICAN-STYLE OXTAIL STEW



African-Style Oxtail Stew image

Oxtail is my favorite meal and I serve this recipe to all my friends and use it for my frozen food business. Everyone loves it. I call it God's food as it is so delicious! This meal is very rich, but oh so good! Oxtail is easily available here in Africa but I have heard it can be obtained in the US.

Provided by Gail

Categories     World Cuisine Recipes     African

Time 3h35m

Yield 6

Number Of Ingredients 14

1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
¼ cup canola oil
3 pounds beef oxtail, cut into pieces
1 large onion, chopped
salt and pepper to taste
1 (12 ounce) can kidney beans, drained
¼ cup cornstarch dissolved in
½ cup water

Steps:

  • Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
  • Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
  • Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.

Nutrition Facts : Calories 669 calories, Carbohydrate 22.7 g, Cholesterol 249.7 mg, Fat 31.8 g, Fiber 5.6 g, Protein 74.2 g, SaturatedFat 12.9 g, Sodium 1091.6 mg, Sugar 5 g

'AKWA - TRADITIONAL YEMENI OXTAIL STEW



'akwa - Traditional Yemeni Oxtail Stew image

This is a very traditional dish from Yemen and is made with Oxtail - hence it's name 'Akwa (this is the Yemeni word for Oxtail or literally "the thickest part of the tail". It has one of the lengthiest cooking times I've encountered, but really is worth the wait (& you can get on with your chores whilst it's cooking as it needs little attention). I have a feeling that this could also be tweaked a little to accommodate crock pot cooking! 'Akwa is also commonly eaten during the month of Ramadan.

Provided by Um Safia

Categories     Stew

Time 9h10m

Yield 6 serving(s)

Number Of Ingredients 12

4 1/2 lbs oxtails, cut into pieces
1 tablespoon black peppercorns
1 teaspoon black peppercorns
2 teaspoons caraway seeds
1/2 teaspoon cardamom seed
1/2 teaspoon saffron thread
1 teaspoon ground fenugreek
1 1/2 teaspoons turmeric
salt
2 large ripe tomatoes, peeled & chopped
1 3/4 lbs white pearl onions
10 garlic cloves, lightly crushed

Steps:

  • Rinse the oxtail, then place in a large casserole & cover with water. BRing to a gentle boil over a medium heat. Reduce the heat to low & skim the surface of any foam until there is very little left.
  • Crush the peppercorns, caraway seeds & saffron together in a spice mill / coffee grinder or mortar & pestle. Stir in the fenugreek, turmeric & salt.
  • Add the tomatoes, onions, garlic & spice mix to the oxtail. Bring to a boil, then reduce the heat to as nlow as possible - you may find a diffuser useful for this. Cover tightly & keep on a gentle simmer for 3 hours.
  • Uncover & continue to cook until the meat is incredibly tender, for another 5-6 hours - you will see the meat falling off the bone when it hits this point and it is ready to serve!
  • To serve it in the traditional manner, serve with a rice pilaf. You could also eat this with pleny of bread & salad.

Nutrition Facts : Calories 89.1, Fat 0.6, SaturatedFat 0.1, Sodium 9.2, Carbohydrate 20.4, Fiber 4, Sugar 7.3, Protein 2.7

NICARAGUAN OXTAIL STEW



Nicaraguan Oxtail Stew image

Make and share this Nicaraguan Oxtail Stew recipe from Food.com.

Provided by PalatablePastime

Categories     Stew

Time 4h

Yield 3-4 serving(s)

Number Of Ingredients 11

1/3 cup uncooked white beans
1 tablespoon lard or 1 tablespoon vegetable shortening
3 lbs of beef oxtails
3 garlic cloves, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomatoes, diced
2 cups beef stock
2 cups water (approximate)
2 tablespoons ground allspice
salt and pepper
hot sauce

Steps:

  • Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid.
  • Brown the oxtails in lard, and place in a large casserole or crock pot.
  • Add all remaining ingredients except the 2 cups water and beans.
  • Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
  • Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more).
  • Remove lid and allow to cook uncovered to make a thicker stew,.

Nutrition Facts : Calories 121.5, Fat 5.2, SaturatedFat 2, Cholesterol 4, Sodium 533, Carbohydrate 15.6, Fiber 3.3, Sugar 2.7, Protein 5.1

EASY OXTAIL STEW



Easy Oxtail Stew image

This easy oxtail stew is great for Dutch oven cooking. I've made this with a pan of cornbread for my family and friends. They keep coming back for more.

Provided by latricia jones

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h10m

Yield 6

Number Of Ingredients 12

2 pounds beef oxtail, cut into pieces
6 cups water
1 (14 ounce) can beef broth (such as Swanson®)
1 large onion, chopped
2 cloves garlic, minced, or more to taste
½ teaspoon onion salt
salt and ground black pepper to taste
6 medium unpeeled red potatoes, cubed
1 cup sliced carrots
1 cup sliced fresh mushrooms
½ medium green bell pepper, chopped
1 bunch green onions, chopped

Steps:

  • Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours.
  • Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot. Cover and let simmer until vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 42.5 g, Cholesterol 166.5 mg, Fat 20.9 g, Fiber 6 g, Protein 52.8 g, SaturatedFat 8.7 g, Sodium 697.8 mg, Sugar 5.6 g

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Top Asked Questions

What is oxtail stew?
Oxtail used to be an ingredient that was frowned upon being the tail of the ox. But when I grew up in South Africa it was and still is a famous dish that is loved by most people. You will find a South African oxtail stew recipe together with a fetcook/vetkoek recipe in almost every household these days.
How to cook African oxtail?
African Spicy Oxtail Stew - rich, flavorful, spicy stew with fall-off the bones tender oxtail meat that is ready to wet your appetite. Best paired with rice, plantains, and yams. Insanely delicious! Boil oxtail with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 40 to 45 minutes.
How to cook oxtail in a crock pot?
Mix oxtail, water, broth, onion, garlic, onion salt, salt, and pepper together in a large Dutch oven. Bring to a boil. Cover, turn heat down to a simmer, and cook until meat falls from the bone, about 2 1/2 hours. Stir potatoes, carrots, mushrooms, bell pepper, and green onions into the pot.
How to cook oxtail in a Dutch oven?
Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.

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