OXTAIL STEW- By Fiona Lau

OXTAIL STEW- By Fiona Lau modified with some ingredient

Recipe from my Club member Susan Khoo 

1-2 kgs oxtail 

3 bay leaves

3 Kaffir leaves

5pcs Cloves

4 pcs garlic 

5 pcs shallot

15 gm ginger

2 anise stars

2 cinnamon sticks

½ bundle celery

5 potatoes (cut into chunks)      

2 carrots    (cut into chunks)     

3 big onions  (chopped)

3 big tomatoes

1 cup english red wine

cornflour

oyster sauce

salt and pepper

~ Serve with ~

green lime

chilli padi 

small celery

 1) Trim off the fats.

2) Season the oxtail with oyster sauce and some cornflour.

3) Heat up 1 tbsp oil in a deep pan over medium heat.

4) Brown the oxtail in batches and set aside.

5) Saute the chopped onions until translucent and add celery.

6) Add oxtail, bay leaves, anise stars, cinnamon sticks and sufficient water to cover all ingredients in the pan.

7) Bring to boil and reduce heat to low and let it stew for 3 hours until meat is fork tender.

8) Remove oxtails from the stew.

9) Add carrots and potatoes to boil till soften.

10) Add oxtail back into the pan, add wine, salt and pepper to taste.

11) Thicken with cornflour.