Oxtail Stew

 

From Sylvia Tan's Singapore Heritage Food 

1 kg oxtail 
1 tsp dark soy sauce 
1/4 cup fluor 
1 onion, chopped 
3 garlic cloves, chopped 
1 cinnamon stick 
4 cloves 
2 Tbsp tomato puree 
400 ml beef stock 
2 tomatoes, quartered 
1 carrot, cut into wedges 
light soy sauce, salt & pepper to taste 

- marinate oxtail in dark soy sauce for at least 2 hrs 
- mix fluor, salt & black pepper in a bowl. Coat oxtail thoroughly with the mixture 
- fry oxtail until lightly browned. Remove from pot 
- fry onion & garlic in the pot. Then add cinnamon stick, cloves, beef stock & tomato puree. Stir well 
- Return meat to pot & bring to boil. Then simmer 
- After 1.5 hours of cooking, add carrot & tomatoes 
- Cook for another 1/2 hour till meat is tender 
- Taste & adjust seasoning with light soy, salt & pepper. 

Notes : 

- don't leave out cinnamon & cloves, it gives it the extra flavor 
- I was lazy & added the carrot & tomatoes together with the meat 
- my oxtail was in big pieces so I had to cook it a little longer. You'll just have to see for yourself.

by penguin