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Oxtail Stew Recipe from Boma, Animal Kingdom Lodge


4 pounds Beef oxtails
2 quarts Beef stock
3 each Carrot, diced
1 large Onion, diced
1 cup Corn kernels
1 each Red bell pepper, diced
½ pound Plantain
2 T. Red crushed pepper
1 each Jalapeno, sliced
¼ cup Sugar
½ cup Parsley, chopped
1 cup Soy sauce
1 T. Ginger, chopped fine
Roux (1 pound butter and 1 ½ pounds flour)

Yield: 8 servings


In heavy skillet, brown the oxtail.

After it has caramelized, place the oxtail in the stockpot and add beef stock, red crushed pepper, sugar, and ginger

Let simmer until the oxtail is ¾ done. (Skim all the excess fat.)

Add the roux and cook until thicken.

Add the red bell pepper, potato, onion, corn, and plantain.**

Let cook until vegetables are done.

Add parsley and jalapeno last. Adjust seasoning.

** If you are using frozen plantain, add last when you are ready to serve.



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