6
Ingredients
- 1.5 kg oxtail, cut into sections
- 3 onions, sliced
- 4 ripe tomatoes, crushed (or 400 g chopped tomatoes)
- 4 garlic cloves, crushed
- 2 cm ginger, grated
- 2 tbsp tomato paste
- 3 tbsp oil
- 2 bay leaves
- 1 stock cube
- Salt, pepper and pili-pili
- Water
Method
- 01 Rinse the oxtail pieces. Brown in hot oil, then set aside.
- 02 In the same pot, sweat the onions. Add garlic, ginger, tomatoes and paste.
- 03 Cook 8–10 minutes until the sauce starts to reduce.
- 04 Return the meat, add bay, cube, salt, pepper and enough water to cover.
- 05 Cover and simmer gently 2 h to 2 h 30, adding water if needed, until very tender.
- 06 Adjust seasoning and chili. Serve with fufu, rice or chikwangue.
Video tutorial
Mikila — queue de bœuf congolaise
Video · letsCOOKwithELLE · Watch on YouTube
Mikila (oxtail) needs time: collagen melts into a sticky sauce typical of big tables. Common in the diaspora where frozen oxtail is easy to find.
In the same spirit
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