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Ingredients
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1 cup chopped celery
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1 teaspoon minced garlic
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1 (6 ounce) can tomato paste
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2 cubes beef bouillon
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10 cups water
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6 whole black peppercorns
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2 bay leaves
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¼ cup canola oil
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3 pounds beef oxtail, cut into pieces
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1 large onion, chopped
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salt and pepper to taste
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1 (12 ounce) can kidney beans, drained
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¼ cup cornstarch dissolved in
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½ cup water
Directions
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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.
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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.
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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.
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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.
Note
Oxtail should be ready when a knife slices easily through the meat. It should not be overcooked otherwise it will fall off the bones and go stringy - and if not cooked long enough it will not come off the bones easily enough. I normally find 3 hours cooking just perfect.
Nutrition Facts (per serving)
669 | Calories |
32g | Fat |
23g | Carbs |
74g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 669 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 13g | 65% |
Cholesterol 250mg | 83% |
Sodium 1092mg | 47% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 6g | 20% |
Total Sugars 5g | |
Protein 74g | 148% |
Vitamin C 9mg | 10% |
Calcium 92mg | 7% |
Iron 11mg | 59% |
Potassium 782mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.