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
- 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.
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.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]