Oxtail Stew
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Oxtail Stew
Recipe Number: 1051206465
Contributor: Wally Villanueva

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2 1/2 lbs. fresh oxtails (da biggah, da bettah)
2 celery stalks - chopped
1 bag of small kine carrots (about 2 Cups)
1 round onion chopped
1 tablespoon chopped & smashed ginger root
2 Cups potatoes - chunk size
2 small can tomato sauce
2 Tbsp. Patis (fish sauce)
1 tsp ground pepper
1 tsp corn starch
1 1/2 quart of water
Hawaiian Pa'akai Salt (about 1 Tbsp.)
1 beeg steel spoon
Cooking Instructions
Brown da oxtails, ginger, and pepper on high heat altogether in beeg pot without any oil. (stir a couple times). After da outside pau browning, add the already boiled hot water into da same pot. Lower to medium heat, throw in da spoon (secret technique fo make' em soft) at the bottom, add potatoes, and simmer for 45 minutes. Add in hot water if it does not cover the meat add in da rest of da veggies, salt, patis, and only 1 can of tomato sauce for now. Let simmer for another 30-45 minutes. When stay soft, throw in the 2nd can of tomato sauce if you like, and add in da corn starch already mixed with little bit hot water. When the meat comes off da bone pretty easy, it is pau.

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