Eurasian Hainanese Oxtail Stew
The Meatmen
December 20, 2022
Time to liven up Christmas dinners with our Eurasian Hainanese Oxtail Stew recipe.
Flavourful, rich stew, meaty oxtail that’s slow-cooked to perfection – being rich in culture, tradition, and flavours, we’re sure your friends and family would surely enjoy this comforting, all-in-one-pot dish.
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Ingredients
Adjust Servings
| 2 kg Oxtail | |
| Plain flour | |
| 50 g Butter | |
| 1 tbsp Olive oil | |
| 2 Carrots | |
| 2 Onions | |
| 2 Celery | |
| 1 can Tomato paste | |
| 2 tbsp Plain flour | |
| 1 Cinnamon | |
| 3 Star anise | |
| 5 Cloves | |
| 2 Bay leaves | |
| 1 tbsp Light soy sauce | |
| 1 tbsp Dark soy sauce | |
| 2 Canned tomatoes | |
| 1 litre Beef stock | |
| Salt and pepper to taste | |
| Coriander |
Directions
1.
Paysanne cut carrots, onions and celery and set aside.
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2.
Coat oxtail with plain flour and deep fry until lightly browned, set aside.
Mark as complete
3.
In a wide pan, add in butter and olive oil over medium heat, add in carrots, onions, celery, season with salt and pepper, saute until vegetables are caramalised.
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4.
Add in tomato paste and mix well. Add in flour and saute until dry.
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5.
Add in canned tomatoes, cinnamon, star anise, cloves, bay leaves, light soy sauce, dark soy sauce, and beef stock. Mix well.
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6.
Add in oxtail and mix evenly. Bring to boil, cover and simmer on low heat for about 2 hours, until the oxtail is nice and tender.
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7.
Serve and garnish with coriander.
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