Ox­tail Se­mur

Serves 10 to 12 MEDIUM

Wine & Dine Cookbook - - ASIAN KITCHEN -

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 nut­meg

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.

Ox­tail Se­mur

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.