Serves 10 to 12 MEDIUM
A Eurasian favourite with forktender meat soaked in a robust gravy.
5kg oxtail, cut into 2-inch lengths 200g old ginger, grated
2kg red onions, peeled
2 tbsp stew spice mix
3 to 5 tbsp dark soy sauce
5 tbsp cooking oil
1kg potatoes, peeled and halved 4 carrots, skinned and roughly
chopped into 2-inch lengths 5 tbsp vinegar
Salt, to taste
Ground cream crackers (optional)
For the stew spice mix
2 sticks cinnamon 20 cloves
5 star anise
2 tbsp black pepper
1. Prepare the stew spice mix. Combine all the ingredients in a blender till smooth. (This can keep for up to 6 months in the fridge.)
2. Combine ginger and onions in a blender till you have a smooth, fine paste.
3. Place oxtail in a large bowl and marinate with stew spice mix, gingeronion paste and dark soy sauce overnight.
4. Heat cooking oil in a large pot over medium heat, then place the marinated oxtail into the pot and cook for at least 20 mins, stirring continuously. Cover pot with lid and simmer over low heat, till the meat is almost cooked. This may take up to 3 hrs.
5. Add in potatoes and carrots, and cook till the vegetables are done and the meat is completely cooked, about 30 mins.
6. Add vinegar and adjust seasoning. If you prefer a thicker sauce, stir in some ground cream crackers.
Leftover stew can be stored in the fridge for up to one week.
TIP The best way to slow cook oxtail is by using a cartouche, a parchment paper cut to the diameter of the pot, with a small hole in the centre to release the steam. It is placed directly on top of the meat. This allows the stew to slow cook at a steady temperature without drying up. Take note that the potatoes and carrots are added only after the cartouche is removed.