Author Notes
A mouth watering, stick to your bones and soul nurturing Oxtail stew to get you over the tough times and bring your mojo back. —Sila
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Ingredients
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4 pounds
Oxtail
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4 pounds
chicken legs
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2
Chopped Garlic cloves
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2 cups
Tomato paste
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2
Onions chopped
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1 teaspoon
Curry
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1 teaspoon
Fresh grounded coriander
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1 teaspoon
Fresh grounded cumin
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1 bunch
Celery
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1
habenara pepper (optional)
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1
maggi/1 tablespoon bouillon
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1 sprig
thyme
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1 bunch
Cilantro
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1
chopped green pepper
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1 pound
Chopped Potatoes
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1 bunch
Carrots chopped
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Salt and pepper to taste
Directions
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Boil oxtail, chicken legs with chopped onions, carrots, green peppers, celery, thyme in a medium pot until tender for about an hour. Save the stock for later. Skim out the oil from the top
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Add a half a cup oil to the pot/pan and fry the oxtail until they turn brown
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Add garlic and continue frying for about 3 minutes until they turn slightly brown
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Add tomato paste, curry, coriander, cumin and bouillon
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Add salt and pepper according to preference and 2 cups of stock. Boil it for about 30 minutes. Adjust soup consistency with stock depending how thick you want it to be.
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Finally add cilantro and serve with creamy mashed potatoes.
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