The best Oxtail Soup we had was in Tioman a few years back. At that time, it could be because we were on a mini honeymoon, the soup tasted heavenly and we never tasted another one like it again. Oh. And that is, of course, until I decided to cook my own stew! ;p
Like I always say. It’s really impossible to find someone who craves for the same food as myself, seeing the amount of weird things I often think of eating! But one day, the Kaima and I unanimously blurted out that we will really love a Good Ole Oxtail Stew and that provoked my taste buds greatly. And so finally on a weekend a fortnight ago, the Kaima came over and we whipped up this delicious pot of heavenly stew! Ohhh… trust me. It’s heavenly for how else could 3 of us and a kiddo polish off 1 huge pot of it?!
OXTAIL STEW
– oxtail pieces
– radish, diced (Sprinkle salt and mix. Rest for a while before rinsing off to remove bitter taste.)
– carrots, diced
– celery, diced
– can of 4 whole tomatoes (I use Hunt’s)
– marmite, 2 tablespoons
– 250 ml red wine
– onion, sliced
– garlic clove, peeled
– herbs: basil, oregano, thyme, cumin
– spices: cracked pepper
– water
– sugar
– plain flour
– salt and pepper to taste
– coriander for vain garnish
1. Coat oxtail with a mix of plain flour, salt and pepper. Briefly pan fry the pieces on both sides to seal in the taste. Set aside.
2. In a huge stockpot, saute onions in oil. Add garlic when onions are almost transparent.
3. Pour in the radish, carrot and celery cubes and stir fry. Add in the oxtail pieces.
4. Add tomatoes and red wine. Top up with water to cover everything. Mix in 2 tablespoonfuls of marmite.
5. Sprinkle the herbs and spices and a spoonful of sugar.
6. Bring to a boil and simmer for 2 hours.
7. Stew should be tasty on it’s own, but salt can be added to taste.
8. Serve with plain rice or bread!
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