Hed Chef: Oxtail Stew
Get maximum flavour with minimal effort when you cook this Chinese-style oxtail stew.
Stews are great for the home cook because they are so easy to prepare and taste even better when kept overnight.
The secret to a truly flavoursome stew is to brown the meat before stewing.
Placing the meat in a sizzling hot pan creates those deep meaty flavours that go towards making your stew a success.
Instead of flour, I used diced tomato to thicken the stew. This keeps it clean tasting and staves off that "jelak" (cloying) feeling one can get with rich stews.
Do not underestimate the power of daikon. This plain-looking member of the radish family can impart a rich depth to your stew while saving you the hassle of using meat stock.
A simple mix of spices such as star anise, clove, a cinnamon stick and black pepper keeps any strong meaty odours in check.
INGREDIENTS (SERVES FIVE)
- 30g butter
- 800g oxtail, cut into five large pieces
- 40g ginger, halved and bruised
- 100g whole garlic cloves (skin on), lightly bruised
- 1 large red onion (200g), sectioned
- 2 carrots (220g), cut into 3.5cm pieces
- 1 medium-sized daikon (580g), cut into 3.5cm rounds
- 3 tomatoes (450g), diced
- 1.2 litres of water
- 3 tbsp light soya sauce
- 3 tbsp Worcestershire sauce
- 1 star anise
- 3 cloves
- 1 cinnamon stick
- 1 tsp coarse black pepper
- 2 tsp salt
- 100g bunashimeji mushroom, base removed
- 1 stalk of Chinese celery, sliced
METHOD
1. Add the butter into a pot over medium heat. As the butter begins to melt and sizzle, add the oxtail and fry for 8 minutes, turning over each piece of oxtail at intervals to ensure all sides are browned.
2. Add the ginger and garlic cloves. Fry for 2 minutes until aromatic.
3. Add the onion and fry for 1 minute.
4. Add the carrots and fry for 1 minute.
5. Add the daikon and pour the water into the pot.
6. Add the diced tomatoes and season with light soya sauce and Worcestershire sauce.
7. Add in the star anise, cloves, cinnamon stick and coarse black pepper.
8. Season with salt and stir.
9. Cover and simmer on low heat for 2 hours and 20 minutes.
10. Add the bunashimeji mushroom into the pot and simmer for 3 minutes until tender.
11. Transfer oxtail stew into serveware and garnish with Chinese celery just before serving.
FOLLOW HED CHEF (@HEDCHEFHEDYKHOO) ON INSTAGRAM FOR MORE CULINARY ADVENTURES
Get The New Paper on your phone with the free TNP app. Download from the Apple App Store or Google Play Store now
