Oxtail with spinach

Name: Oxtail with spinach
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4
Cuisine: RD Congo
Ingredients: 1.2 kg bone-in oxtail in even sections; 500 g sorted washed edible fresh spinach; 300 g crushed ripe tomatoes; 150 g sliced onion; 120 g seeded green bell pepper, chopped; 20 g washed sliced spring onion; 20 ml neutral vegetable oil; 1.2 litres hot water for simmering; Up to 300 ml extra hot water as needed; 4 g salt, adjusted at end; 1/2 teaspoon black pepper; 1 pinch ground nutmeg

🥬 Bone-in oxtail simmered with tomato and pepper, spinach added only once meat is tender; four portions.

Ingredients

1.2 kg bone-in oxtail in even sections
500 g sorted washed edible fresh spinach
300 g crushed ripe tomatoes
150 g sliced onion
120 g seeded green bell pepper, chopped
20 g washed sliced spring onion
20 ml neutral vegetable oil
1.2 litres hot water for simmering
Up to 300 ml extra hot water as needed
4 g salt, adjusted at end
1/2 teaspoon black pepper
1 pinch ground nutmeg

Preparation

Prepare vegetables; drain and chop spinach. Trim meat without washing in sink, remove bone fragments and pat dry. Separate raw utensils.

Heat 20 ml oil and brown oxtail in batches about ten minutes total. Set on temporary plate, washing before cooked-food contact.

Soften onion five minutes; add tomato, pepper and nutmeg and cook five minutes without burning.

Return meat with 1.2 litres hot water and part of salt. Bring to simmer, partly cover and lower heat.

Gently simmer about two hours twenty, turning occasionally and checking liquid. Add reserve hot water only if drying. Knife should penetrate easily and meat begin loosening from bone.

If still firm, extend before adding spinach. Once tender, skim excess surface fat and keep sauce flowing without completely submerging meat.

Add spinach and spring onion in handfuls; cook 8–10 minutes until leaves fully wilted and cooked. Add pepper and adjust salt after tasting cooked sauce.

Serve four bone-in portions with sides separate. Cool promptly in shallow containers, refrigerate and use within 48 hours after thorough reheating. Total grows if meat needs longer.