Saturday, 24 April 2010

::Oxtail Stew::

Serves 4-6

350 grams of oxtail meat

500 grams beef cube (for stewing)

6 potatoes (cut into halves)

2 large carrots (cut into 2 inch lengthwise)

1 small cauliflower (cut into small)

2 medium yellow onions (diced)

4 cloves garlic (diced)

2 inch fresh young ginger

2 tablespoons fried shallots

1 bunch fresh coriander

2 green chilies (cut slantwise)
1 teaspoon cumin

1 teaspoon fennel

1 teaspoon garam masala

1 tablesppon maggi seasoning

1 tablespoon light soya sauce

1 cube chicken stock

2 cinnamon sticks

2 cardamon seeds

1 star anise

5 cloves

3 dried bay leaves

4 tablespoon vegetable oil

1000 ml water


White pepper


1. Heat oil in a large pot. Stir in the onions, garlic, ginger, bay leaves, stock cube,

garam masala and all the other dry spices together.

2. Add in the oxtail and meat. Cover and brown meat for 2 minutes

3. Pour in the water, slowly add in the carrot and potatoes.

Cover and simmer on medium low heat for 1 hour.

4. Season well together with maggi seasoning, light soya sauce and

add in the cauliflower and the chilies after 30 mins into simmering.

5. In the last 10 mins add in the coriander and top with fried shallots.

Serve hot with steamed rice and sambal belacan....:)

1 comment:

  1. YUM! Thanks for posting the recipe, Nam! I tried it and it tuned out fantastic although I skipped some of the ingredients! I have another request, though...Please post the roti recipe that is eaten as a desert in Thailand and Malaysia- I read it somewhere, they dip it in condensed milk. Frida Pinto loves roti and I love Frida. I also have an insatiable sweet tooth. I love sweets (it costs me hours in the gym to keep in shape) and your recipes never disappoint! I guess the saying "never trust a skinny chef" is not true in your case! Thank you and have happy holidays!

    Love, the Bulgarian Chick (now living in New York)