The perfect stew to go with rice of breads, this can also keep well in the freezer for days when you don't have time to cook, but are craving some delicious, home-cooked comfort food.This is an easy, nourishing and versatile dish that allows the use of many varied vegetables to enhance the flavour of the gravy, which is really good with breads or even rice!
Serving:4-6 people
Difficulty: Easy
Preparation: 20 minutes
Cooking Time: 3 hours
Ingredients:
1 kilogramme oxtail – cleaned and trim off the fat if it is too much
2 tablespoons oyster sauce
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
Salt and pepper to taste
2 teaspoons cornflour
1 tablespoon cooking oil
6 cloves garlic – leave part of the skin on and crush
2 big onions – quartered
2 large tomatoes – quartered
Water
300g button mushrooms
2 carrots – cut into 3cm pieces
2 potatoes – quartered
Method:
1. Marinate the oxtail with the oyster sauce, light and dark soy sauce, cornflour and season to taste. Put the oxtail in the refrigerator for at least 6 hours or even better overnight.
2. In a pot, heat the oil and saute the garlic and onion. Add the tomatoes and then the oxtail, with the marinade. Stir until all the meat are seared, then add enough water to cover the oxtail.
3. When the meat is quite tender, add all the vegetables and cook over a slow flame until the oxtail is fork tender.
* Note: Other vegetable options are cauliflower, cabbage and haricot beans.
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