Oxtail stew with vegetables

cocina asiatica
Filipino cuisine
Stews and soups
Oxtail stew with vegetables
People 6
Portions 4
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prep time
30 min
cooking time
2 hr
total time
2 hr 30 min
prep time
30 min
cooking time
2 hr
total time
2 hr 30 min
  • 1,5 kg of oxtail, cut into chunks of 4 cm
  • 1/4 Cup (45 g) butter
  • 2 tablespoons of achiote seeds (o bija) o 1 tablespoon of paprika and 1/2 teaspoon of turmeric
  • 2 onions, sliced thin
  • 4 cloves of garlic, majados
  • 6 cups (1,5 litres) water
  • 1 Bay leaf
  • 1 tablespoon of soy sauce
  • 2 tablespoons of fish sauce
  • 2 Turnips, peeled and chopped
  • 2 cups (250 g) green bean, in pieces
  • 2 eggplant, in slices
  • 2 large sweet potatoes, chopped
  • 1/2 Cup (110 g) rice
  • 1/2 Cup (80 g) unsalted peanuts
  1. Boil the meat in a large pot of salt water during 5 minutes. Throw away the water.
  2. Melt the butter in a large frying pan, add the seeds of achiote, or paprn and turmeric. and choke over medium heat until the butter turns red. Achiote seeds can be thrown away at this time or left, But you can't eat. Add the well-chopped onion and garlic and plumes to the pan during 5 minutes. Take it all out of the pan and drain it over paper napkins.
  3. Iron the meat in an oil-free non-stick frying pan 5 mynuios, Pass it to a large frying pan and add the onion, garlic, water, bay leaf and soy and fish sauces. Bring it to the boil, reduce the heat and leave it simmering and covered during 1 1/2 hours. Add the vegetables and let it continue cooking others 20 minutes or have them cooked.
  4. Spread the rice and peanuts on a baking sheet and bake them 180 degrees Celsius during 15 minutes or until well browned: Take them out of the oven, let them cool a lot and chop them in a crusher until the mixture has the appearance of small breadcrumbs. Pass the mixture through a strainer to remove the larger pieces and then incorporate it into the braised broth until thickened.
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