Pumpkin Coconut Oxtail Stew with Kale
Equipment
- 1 large pot with lid
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 Saucepan
Ingredients
- 2 pound oxtail trimmed
- 2 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 1 tablespoon fresh ginger grated
- 2 cup pumpkin diced
- 1 can coconut milk 14 oz
- 4 cup beef broth
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cup kale chopped
Instructions
- Heat olive oil in a large pot over medium heat and brown the oxtail on all sides.
- Remove oxtail and set aside, then add onion, garlic, and ginger to the pot, sautéing until softened.
- Add the pumpkin and cook for an additional 5 minutes.
- Pour in the coconut milk and beef broth, stirring to combine.
- Return the oxtail to the pot and add allspice, thyme, bay leaf, salt, and pepper.
- Bring the stew to a boil, then cover and reduce to a simmer for 2.5 hours until oxtail is tender.
- Add the chopped kale and cook for another 15 minutes.
- Remove from heat and let the stew rest for 10 minutes before serving.
Notes
For a richer flavor, consider marinating the oxtail in the spices overnight before cooking. If you prefer a thicker stew, you can mash some of the pumpkin pieces against the side of the pot during cooking. Additionally, this dish pairs well with steamed rice or crusty bread to soak up the flavorful sauce. Adjust seasoning to taste before serving, as the flavors develop more as the stew rests.
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