Braised Oxtail (Experimental First Attempt) on 6Nov2016

oxtail-stew

braised oxtail

did my first braised oxtail today.

saw a few online recipe, decided to just mix & experiment a bit myself.

result???

pretty good actually, very tasty, tender, savoury..& veg were wonderful…

still cannot compare with the oxtail stew we had at the second FGS (For Goodness Sake) Charity Dinner made by the host’s helper.

hers different, had quite a bit more tomatoes, overall taste experience still better than mine.

oxtail-stew2

braised oxtail

so i just bought 3 large oxtail pieces from cold storage, 800g for S$20, promo price like S$26.90/kg.

washed with salt, then coat with 1/2 tsp salt, black pepper, 1 tbsp corn flour.

fried in olive oil to brown/colour, then removed from pan.

added olive oil to pan & fried chopped shallots, sliced ginger, chilli padi. then onions, garlic, then added carrot, celery, & spices. then added wine, water, mirin, sugar

then added back oxtail & placed in caserole in 180degC over 2hrs

oxtail-stew4

braised oxtail

can boil to reduce if too much liquid, & add cornflour to thicken if required (i didn’t)

oxtail-stew3

braised oxtail

oxtail was very tasty. so was the veg & gravy.

however i think my slow braised spanish beef ribs still better. thinking of doing this dish for a dinner on 29.11.2016, but maybe i will decide on the beef ribs instead. not sure yet.

c.h.e.f andy

Ingredients:

  • 800g oxtail
  • 1 large carrot
  • 3 stalks celery
  • 1 large cut tomatoes
  • 1/2 large onion
  • 2 chopped shallots
  • 3 chopped garlic
  • 2cm slice ginger
  • 1 cup red wine
  • 2 cup water
  • 1 cut chilli padi
  • 3 bay leaves
  • 3 tsp dry rosemary
  • 3 tsp dry parsley
  • 1 tsp dry red chilli powder
  • 1-2 tsp sugar
  • 2 tbsp mirin

=================

  • 1 tsp salt
  • 1 tbsp corn flour
  • 1 tsp black pepper

Directions:

  1. wash with salt, coat with 1/2 tsp salt, black pepper, 1 tbsp corn flour.
  2. fry in olive oil to brown/colour, then remove from pan.
  3. add olive oil to pan & fry chopped shallots, sliced ginger, chilli padi. then onions, garlic, then add carrot, celery, & spices. add wine, water, mirin, sugar
  4. then add back oxtail & placed in caserole in 180degC over 2hrs
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