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 48

Total Time4 48

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese, Filipino

Keyword: Oxtail Stew Ginger Broth

Servings: people

Calories: 205kcal

Author: Elizabeth Ann Quirino

Equipment

Large stock pot or Dutch Oven

Ingredients

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

Instructions

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.

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