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Oxtail Stew in Ginger Broth with Vegetables

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The storm that just blew over us created havoc in our lives here in the east coast last week. In spite of the damages to properties and disruption to lives, we still needed to  eat. So, I cooked Oxtail Stew in Ginger Broth with Vegetables. This one-dish meal was an easy way out of the dinner dilemma. The beef cuts were thick, tasty and simmered slow. It was one of the best soup meals we’ve had that kept us warm.

A few weeks ago, these oxtail cuts were on sale. I purchased a few pounds thinking they’d make a good peanut stew or the Filipino “Kare Kare”, a weekend family favorite. But alas, I ran out of time by the time I got home so I decided to pre-boil these oxtail cuts till they were tender, then kept them in the freezer for a meal another day. When the storm hit us, I knew this would be perfect. I quickly thawed the boiled oxtail cuts and threw them in a pot with the seasonings and vegetables. Once the aroma of the beef and ginger-onion-flavored broth filled the  kitchen, I knew this was the best way to wait out a storm…have a big pot of simmering oxtail stew, robust potatoes and lots of fresh, crisp, Napa cabbage.

Oxtail Stew in Ginger Broth with Vegetables

This big, hearty chunks of tender oxtail simmered slowly alongside quartered potato cuts, and flowing slivers of Napa cabbage. The beef broth was flavored with ginger, soy and oyster sauce, and hints of rice wine. The salty, tasty Asian flavors of the simple beef broth were the perfect way to cope with the storm and strong winds that hit us in the east coast. Inspired by the recipe "Gingered Oxtail Stew" in 'The Asian Grandmothers Cookbook' by Patricia Tanumihardja, here's one of the best all-in-one meals any family will love. This oxtail stew I made serves 2 to 4.
Cook Time4 hours 48 minutes
Total Time4 hours 48 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Filipino
Keyword: Oxtail Stew Ginger Broth
Servings: 4 people
Calories: 205kcal
Author: Elizabeth Ann Quirino


  • Large stock pot or Dutch Oven


  • 3 pounds oxtail beef cuts trimmed of fat
  • 7 to 8 cups water enough to cover the oxtail in the stockpot
  • 6 Tablespoons vegetable oil
  • 1 whole onion chopped
  • 1 2-inch piece fresh ginger peeled, sliced in thin strips
  • 7 -8 cups beef broth from pre-boiling oxtail cuts
  • 2 Tablespoons soy sauce
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons Shao xing rice wine
  • 1 Tablespoon sugar
  • 1 teaspoon black pepper powder
  • 1/2 teaspoon salt
  • 3 to 4 whole potatoes peeled, quartered
  • 2 cups sliced Napa cabbage shredded in strips of about 2-3 inches long
  • 2 stalks scallions chopped, for garnish
  • for serving boiled jasmine white rice


  • Pre-boil the oxtail beef cuts. Fill a large stockpot with water, enough to cover the oxtail. On high heat bring to a boil. Then add the oxtail and continue boiling for  8 minutes. Then lower to a medium heat and simmer, stove top and covered for 3 to 4 hours till oxtail is tender.
     If using a slow cooker, or crock pot, like I did, boil the oxtail on High setting, for 6 hours (Note: I use a Calphalon slow cooker. Adjust your setting to High and same number of hours if using a different brand). Boil the oxtail till it is fork tender. When soft enough, turn off heat. Drain the oxtail for later use. Reserve the beef broth.
  • In a separate large pot, over medium-high heat, add the vegetable oil. Saute the onions and ginger for 5 to 6 minutes till onions are soft.
  • Add the pre-boiled oxtail cuts, beef broth, soy and oyster sauce, rice wine, salt and pepper. Let the oxtail and broth simmer on medium heat for 30 minutes or more, so that flavors blend.
  • Add the potatoes and cook for 10 minutes till they are tender. 
  • Add the sugar and the Napa cabbage strips. Cook for 1 to 2 minutes till cabbage is soft, but not overcooked.
  • Garnish with scallions. Serve warm with boiled jasmine white rice.
  • Cook's comments: Oxtail cuts can be pricey, so I wait till they are on sale. Or else, if I want to increase the servings of this stew, I add cubed beef stew cuts that have no bone and simmer on medium heat for the same amount of time or till very tender.


Serving: 1g | Calories: 205kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 17g | Sodium: 1061mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

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    1. Thanks, Nami! You’re right, when it gets cold, the soup dishes come out of my kitchen and go straight to the table! So nice of you to stop by, it’s always a treat to read your kind comments 🙂

  1. I hope you fared ok with the Hurricane – so much devastation. We were fortunate to have gotten power back after 8 days, and I couldn’t wait to start cooking in a warm kitchen again. This sounds like a nice bowl of comfort after the storm.

    1. Hi Jeanette! You are so right about enjoying the electricity and all the conveniences that go with it. Good to hear you survived this calamity. Thanks for the blog-visit & kind comments!

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