Eurasian Hainanese Oxtail Stew

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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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



Paysanne cut carrots, onions and celery and set aside.

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Coat oxtail with plain flour and deep fry until lightly browned, set aside.

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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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Add in tomato paste and mix well. Add in flour and saute until dry.

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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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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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Serve and garnish with coriander.

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