Ugandan-style Oxtail Stew with Broad Beans

Ingredients

In this Ugandan adaptation, we incorporate the traditional flavors and ingredients of Uganda. The original Chinese oxtail dish is transformed by using Ugandan spices and incorporating broad beans, which are commonly used in Ugandan cuisine. The cooking techniques and flavors are adjusted to reflect the culinary traditions of Uganda, resulting in a unique and delicious oxtail stew. We alse have the original recipe for Oxtail with Broad Beans, so you can check it out.

• 2 kg (4.4 lbs) oxtail 2 kg (4.4 lbs) oxtail
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ginger, grated 2 teaspoons ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 2 cups (400 g) broad beans, fresh or frozen 2 cups (400 g) broad beans, fresh or frozen
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the oxtail and brown on all sides. Remove the oxtail from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the diced tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Return the oxtail to the pot and add the ground coriander, cumin, turmeric, paprika, salt, and black pepper. Stir well to coat the oxtail with the spices.
5. 5.
   Pour in the beef broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the oxtail is tender and the meat easily falls off the bone.
6. 6.
   Add the broad beans to the pot and cook for an additional 10-15 minutes, or until the beans are tender.
7. 7.
   Serve the Ugandan-style Oxtail Stew hot, garnished with fresh cilantro. Enjoy with matooke or posho for an authentic Ugandan experience.

Treat your ingredients with care...

• Oxtail — For the best results, browning the oxtail before simmering adds depth of flavor to the stew.
• Broad beans — If using fresh broad beans, blanch them in boiling water for a few minutes before adding them to the stew. If using frozen broad beans, thaw them before adding to the stew.

Tips & Tricks

• For a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• If you prefer a spicier stew, add a chopped chili pepper or a teaspoon of chili powder to the spice mix.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a deeper flavor.

Serving advice

Serve the Ugandan-style Oxtail Stew with a side of matooke (steamed green bananas) or posho (maize meal) for an authentic Ugandan meal. It can also be enjoyed with steamed rice or mashed potatoes.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl or on a plate with the side dish and accompaniments arranged neatly.