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
