I actually wrote a blog about red wine oxtail stew. But somehow it disappeared. Today, I cooked it again. So I rewrote it.
- Prepare oxtail. I used about 600g, 4 pieces. Place them in a big bowl. Season with salt and pepper. Dust them with flour. Just let them be coated with a thin flour layer is enough.
- Heat a pan. Add in oil. Fry oxtail with patience till each side turns beautifully golden brown. Transfer them into a deep pot.
- Prepare vegetables. I used 2 carrots (chopped into small chunks), 1 onion (diced), 1/4 head of cabbage (chopped into medium slices), and 3 chopped cloves of garlic.
- Use the same pan (the one used to fry oxtail) to fry vegetables. Fry for, let’s say 2 mins, or till they become slightly soft. Add in 2 tbsp flour, later while slow cooking, it will thicken the soup. Stir fry evenly.
- Season with salt and pepper.
- Add in 2 tbsp tomato paste. Stir evenly and pour into 1/2 cup wine. Boil a bit to let the alcohol evaporate.
- Transfer everything into the deep pot. Add in 2 bay leaves, 1 star anise. Turn to high heat to boil it. Then turn to low heat and slow cook for 3 hours. Try to have a taste to see if it needs seasoning again before serving.
I also prepare mashed potato to be served with stew. Prepare 2 medium potatoes, wash, peel and chop them. Boil till fully cooked. Mash them with a fork. Season with salt and pepper. Also add in 1 tbsp butter. Mix them well.
Butter potato paste as the base, place oxtail stew over it.
I also saved some to make my hubby’s bento.
He really loved the hot buttery mashed potato and the oxtail stew. He kept saying “tai had chi le” means “very delicious”. 🙂