Black-Eyed Peas and Oxtail Stew

About this recipe

Savor the richness of oxtail combined with the earthy tones of black-eyed peas in this comforting stew. Perfect for family gatherings or cozy evenings, this dish brings warmth and satisfaction in every bite.

Ingredients

• 2 lbs oxtail
• 1 cup dried black-eyed peas, soaked overnight
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 bay leaf
• 2 cups chopped collard greens

Directions

1. 1

   Heat olive oil in a large pot over medium heat. Brown the oxtail on all sides, then remove and set aside.

2. 2

   In the same pot, sauté the onion, garlic, carrots, and celery until softened.

3. 3

   Return the oxtail to the pot and add the soaked black-eyed peas, diced tomatoes, beef broth, thyme, paprika, bay leaf, salt, and pepper.

4. 4

   Bring the stew to a boil, then reduce the heat and let it simmer for 2 hours.

5. 5

   Add chopped collard greens and continue cooking for another hour, or until oxtail and peas are tender.

6. 6

   Remove from heat, adjust seasoning if necessary, and serve hot.