Oxtail Stew

oxtail stew

2 tbsp cooking oil
1 bulb garlic, chopped
30 g old ginger, sliced
1 tbsp grounded black pepper
750 g or 4 medium-size pieces of oxtail
3 tbsp oyster sauce
pinch of salt
2 tbsp sugar
280 g carrots, peeled and cubed
280 g large onions, peeled and cubed
400 g potatoes, peeled and cubed
250 g celery, cut into bite size
170 g tomato paste
600 ml water
200 ml red wine


1. Heat pot, add oil, garlic and ginger and pepper. Stir-fry until fragrant.

2. Add oxtail and stir-fry for another 3 mins.

3. Lower heat to medium, add oyster sauce, salt, and sugar and cook for 5 mins.

4. Add carrots, onions, potatoes, tomato paste, water, and red wine.

5. Allow mixture to boil and then turn down the heat. Leave to simmer for another 2 to 3 hours, depending on how soft you want your oxtail.

8. Serve with baguette or rice.

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