It always looks so promising and tempting but I have never tried to cook oxtail in my life.
On one day after Christmas, our local supermarket had extra discounts on seasonal meats- turkey, beef joint, pork belly, whole chicken etc etc- and I found oxtail among them. So why nor, let's give it a go.
I have decided to make it Asian style so used a bit of Szechuan pepper. It brought significant depth in flavour. Now I know, we will have Oxtail more often this year.
Ingredients (for 4)
500g Oxtail cuts
1tsp rock salt
1 cube of beef stock
2 stalks of celery
1 large onion
2 carrots
2 cloves of garlic
1 bird eye chili
thumb sized ginger
3-4 Szechuan pepper, crushed
2 potatoes
1/4 head of cauliflower
about 20 green beans
Direction
Rub meat with rock salt and beef stock powder
Rest it for about one hour in a room temperature
In a frying pan, add tsp of oil (out of ingredients), garlic, chili and ginger. Once garlic gets slightly coloured, add in meat and brown it. Transfer to slow cooker.
Add about one and a half pints of water in a frying pan and bring it to boil.
Cover meat with chopped carrots, celery and onion. Add boiled water in, then cook in auto setting for at least 5 hours.
(if you do not use slow cooker, cook in a oven setting 200c for 2hours)
Check the meat. If it is soft enough, put sliced potatoes, cauliflower and green beans along with crushed Szechuan pepper. Salt & pepper to taste. Cook another 30 mins.
Serve with rice.
On one day after Christmas, our local supermarket had extra discounts on seasonal meats- turkey, beef joint, pork belly, whole chicken etc etc- and I found oxtail among them. So why nor, let's give it a go.
I have decided to make it Asian style so used a bit of Szechuan pepper. It brought significant depth in flavour. Now I know, we will have Oxtail more often this year.
Ingredients (for 4)
500g Oxtail cuts
1tsp rock salt
1 cube of beef stock
2 stalks of celery
1 large onion
2 carrots
2 cloves of garlic
1 bird eye chili
thumb sized ginger
3-4 Szechuan pepper, crushed
2 potatoes
1/4 head of cauliflower
about 20 green beans
Direction
Rub meat with rock salt and beef stock powder
Rest it for about one hour in a room temperature
In a frying pan, add tsp of oil (out of ingredients), garlic, chili and ginger. Once garlic gets slightly coloured, add in meat and brown it. Transfer to slow cooker.
Add about one and a half pints of water in a frying pan and bring it to boil.
Cover meat with chopped carrots, celery and onion. Add boiled water in, then cook in auto setting for at least 5 hours.
(if you do not use slow cooker, cook in a oven setting 200c for 2hours)
Check the meat. If it is soft enough, put sliced potatoes, cauliflower and green beans along with crushed Szechuan pepper. Salt & pepper to taste. Cook another 30 mins.
Serve with rice.
