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Slow-Cooked Oxtail Stew

by Pierre Thiam

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Once a humble cut of meat, oxtail has become a sought-after ingredient and a hero on restaurant menus around the globe. Now, Chef Pierre is bringing it to your table, slowly simmered until meltingly tender in a deeply flavored, herby braise. Loaded with red beans, this rich stew is served with soft jasmine rice to soak up every last drop.

Nutritional facts

Protein

26g

Carbs

77g

Calories

780kcal

Fat

29g

Ingredients

Oxtail, Habanero Peppers, Extra Virgin Olive Oil, Allspice, Beef Base, Black Pepper, Tomato Paste, Garlic, Red Kidney Beans, Sweet Paprika, Onion, Jasmine Rice, Kosher Salt, Thyme, Green Onion, Ginger, Bay Leaf, Soy Sauce

Contains cereals containing gluten, wheat, soybeans.

Reviews

4.0

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 206 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Karen · 05/09/25

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About Pierre Thiam

Chef Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food, namely Nigerian, Senegalese, Ghanaian, and Ivorian cuisines. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé; advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam's cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.

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