Ox Tail Stew with Vegetables 炆燴牛尾

Ox Tail Stew with Vegetables 炆牛尾Ox Tail Stew with Vegetables 炆牛尾

Ingredients:

For ox tail

  • 5 - 6 lb (2.5 - 3 kg) ox tail;
  • 3 large onions, about 2 1/2 lb (1 1/4 kg), cut to 1/4” (0.5 cm) cubes;
  • 1 clove garlic, peel, crush and chop;
  • 1 tablespoon vegetable/canola oil;
  • 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 2 tablespoons dark soy sauce;
  • 1 tablespoon paprika;
  • 2 small pieces star anise, whole;
  • 3 cups (720 ml) hot water;
  • Sea salt.

For vegetables

  • 1 lb (0.5 kg) asparagus;
  • 1 lb (0.5 kg) fresh Shiitake mushrooms;
  • 1 tablespoon vegetable/canola oil;
  • Sea salt.

Recipe:

Serving for 6

For ox tail

  1. Clean ox tail, pat dry;
  2. Marinate over night or at least 1 hour before cook with 1 tablespoon sea salt;
  3. Add to a pot of boiling water to branch for 10 minutes;
  4. Rinse them over running cold water;
  5. Drain and set aside;
  6. Heat 1 tablespoon of vegetable/canola oil to a large sauce pan over medium high heat;
  7. Place onion and then garlic, sauté until it is soft but not brown;
  8. Add Liquid Aminos and dark soy sauce;
  9. Add paprika and hot water, and star anise;
  10. Add 3 cups of boiling water;
  11. When it comes back to a boil, add ox tail;
  12. Cover and when it comes to a boil, lower heat to simmer until ox tail becomes tender;
    Add on top of sauté vegetables, serve hot.

For vegetables,

can be substituted with your choice

  1. Clean asparagus, use the tip 6”;
  2. Branch, place on the bottom of a plate and set aside;
  3. For fresh Shiitake mushrooms, clean, cut off stems and slice;
  4. Add 1 tablespoon of vegetable/canola oil to a large sauté pan over medium high heat;
  5. Add mushrooms when pan gets hot;
  6. Sauté until they get soft;
  7. Place on top of asparagus;
  8. Top with ox tail and sauce, serve hot.

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