Rich and tasty oxtail stew

By Jennifer Oganga

Meat is a favourite in many homes. The oxtail stew is an old-fashioned recipe from the days when every inch of the animal was used. This little-known cut of meat actually comes from beef and makes for an incredibly rich, tasty dish.

• A kilo of oxtail

• Two tablespoons wheat flour

• Three ripe tomatoes, washed and chopped

• One onion, washed and chopped

• Four carrots, washed and cut into strips

• A cup of boiled peas

• Oil for frying

• Three green chillies (optional)

• Salt to taste

How to prepare

1. Wash and cut the oxtail into sections. Fry till brown then keep aside.

2. In another pan, fry the onions till golden brown. Add flour and fry for five minutes.

3. Add tomatoes and let it cook until tender.

4. Add in the oxtail and fry for five minutes.

5. Add four to five cups of water and allow the oxtail to boil. Afterwards, let it simmer for one and a half hours.

6. Next, add the carrots, peas, salt, chillies (optional) and all other ingredients you wish to use. Cook on low fire until all the vegetables are tender.

Serving tips

Numerous starches including ugali, chapati, rice, roasted potatoes, cassava and sweet potatoes can accompany oxtail stew.