Ingredients

• 10 cups water
• 1 cup chopped celery
• 1 , 6 ounce
• 2 cubess beef bouillon
• 1 teaspoon minced garlic
• 6 whole black peppercorns
• 2 bays leaves
• 0.25 cups canola oil
• 3 pounds beef oxtail , cut into pieces
• 1 large onion , chopped
• salt and ground black pepper to taste
• 1 , 15 ounce
• 0.25 cups cornstarch
• 0.5 cups water

Instructions

1. 1 Place 10 cups water, celery, tomato paste, bouillon cubes, and garlic in a large Dutch oven; stir until tomato paste dissolves. Add peppercorns and bay leaves; bring to a simmer over medium heat.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail; cook until browned on all sides, about 10 minutes. Transfer oxtail to the Dutch oven. Discard all but 1 tablespoon oil from the skillet. Reduce heat to medium; add onion to the skillet. Cook until softened and translucent, about 5 minutes; transfer to the Dutch oven.
3. 3 Cover the Dutch oven. Reduce heat to medium-low; simmer 2 ½ hours. Season stew with salt and black pepper. Continue cooking, covered, until oxtail is tender, but not falling off of the bone, about 30 minutes more.
4. 4 Transfer oxtail to a serving dish. Add kidney beans to the Dutch oven; return to a simmer. Dissolve cornstarch in ½ cup water. Stir into the Dutch oven; simmer until thickened and clear, about 1 minute. Pour sauce over oxtail.

Nutrition per serving