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Slow-Cooked Oxtail Stew
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
28g
Carbs
82g
Calories
800
Fat
28g
Ingredients
Oxtail, Bean, Kidney, Red, Dried, Habanero Peppers, Extra Virgin Olive Oil, Allspice, Beef Base, Black Pepper, Tomato Paste, Garlic, Sweet Paprika, Onion, Jasmine Rice, Kosher Salt, Thyme, Green Onion, Ginger, Bay Leaf, Soy Sauce
Reviews
3.9
Based on 175 reviews
Too much gristle and fat. Not enough meat. Beans are hard.
Ida Eaddy · 04/24/25
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About Pierre Thiam
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, Senegal, Ghana and Côte d'Ivoire. 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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