Home-Style Oxtail Stew

Home-Style Oxtail Stew

1 celery stalk, including leaves, cut into 1-inch pieces
Three to four 2-inch-long ginger knobs, crushed
3 tablespoons vegetable oil, divided
2 green onions, cut in half
3 pounds beef oxtails

  • First step is Bring a large pot of water to a boil. Add the oxtails and boil for 15 minutes. Remove and drain. Discard the water.
  • And then, Heat 2 tablespoons of oil in a Dutch oven. Add the ginger, green onions, and celery and sauté for 1 minute. Add the onions and star anise; stir-fry until the onions become translucent, about 5 minutes. Add 6 cups of the water, along with the ketchup, soy sauce, and chile paste. Bring to a boil and add the oxtails. (There should be enough liquid to cover the oxtails. If not, add a little water.) Cover and briskly simmer for 30 minutes. Add 1 cup of water, stirring occasionally to keep the meat submerged. Continue adding a cup of water every half hour for 2 1/2 hours. Check oxtails to see if they are almost tender: the meat should be easily penetrated with a fork or chopstick, but remain on the bone.
  • And then, visit for full instruction : http://www.pangananku.com/2019/03/oxtail-recipe-chef-omar-sybblis.html

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