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Oxtail and Vegetable Stew Recipe

Oxtail and Vegetable Stew Recipe

Ingredients :

1.5k g oxtail, cut into 2 cm lengths

1/4 cup pork lard

2 tablespoons annatto seeds

4 cloves garlic, crushed

2 medium onion, sliced finely

1.5 liters water

1 bay leaf

1.5 tablespoon soy sauce

2 tablespoons fish sauce

2 turnips, chopped

2 cups sliced green beans

2 slender eggplants, sliced

2 large sweet potatoes, chopped

1/2 cup long grain rice

1/2 cup unsalted raw peanuts


Method :

Use a large heatproof bowl to place the oxtail pieces. Fill and cover with salted boiling water and leave to stand for 5 minutes. Remove and pat dry with kitchen paper. Heat a frying pan with the pork lard. Add the annatto seeds and cook over moderate heat until the lard turns red. Add onion and garlic to the pan and cook for 5 minutes. Remove the onion and garlic mixture from the frying pan and drain on paper towels.


Heat a large deep pan over medium heat. Add the meat in batches and cook for 5 minutes or until both sides are brown. Return all the meat to the pan and add the garlic and onion mixture, water, soy sauce, bay leaf and fish sauce. Bring to the boil on reduced heat. Cover and simmer for 1.5 hours. Add the vegetables and simmer with the lid again for 20 minutes or until the meat is temder.


Pre heat the oven to a moderate heat of 180oC. Use an oven tray to spread the rice and roast for 15 minutes until it turned golden. Spread the peanuts on an oven tray and roast for about 5 minutes or until lightly browned. Remove from the oven and set aside to cool slightly. Use a food processor to process the mixture until the texture of fine breadcrumbs. Sift the mixture to remove any large pieces, and add it to the stew and stir until the sauce thickens. Serve hot.


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