Oxtail and Vegetable Stew Recipe
 Philippines Recipes

Ingredients

1.5 kg (3 lb)
45 g (11/2 oz/1/4 cup)
2 tbsp
1 tbsp
1/2 tsp
2
4
1.5 liters (6 cups)
2
1 tbsp
2 tbsp
2
250 g (8 oz/2 cups)
2
2
110 g (32/3 oz/1/2 cup)
80 g (22/3 oz/1/2 cup)

oxtail, cut into 4 cm (3/4 inch) lengths
lard
annatto seeds
paprika
turmeric
onions, finely sliced
cloves garlic, crushed
water
bay leaves
soy sauce
fish sauce
turnips, peeled and chopped
sliced green beans
baby eggplants, sliced
sweet potatoes, chopped
rice
unsalted peanuts

Method:
 

1. Soak the meat in a large pan of salted boiling water for 5 minutes, remove and pat dry. Discard the liquid.

2. Heat the lard in a large pan, add the annatto seeds, paprika, turmeric and cook over medium heat until the lard turns red. (Annatto seeds can be discarded at this point or left in, but not eaten.) Add the onion and garlic to the pan and cook for 5 minutes. Remove and drain on paper towels.

3. Brown the meat in batches in a dry non-stick pan, over medium heat, for 5 minutes. Add the meat to the large pan and add the onion and garlic, water, bay leaf, soy and fish sauces. Bring to the boil, reduce the heat and simmer, covered, for 11/2 hours. Add the vegetables and simmer for 20 minutes, or until the vegetables are tender.

4. Spread the rice and peanuts on oven trays and roast in a moderate 180C/350F oven for 15 minutes, or until golden. Remove, allow to cool slightly and then process both in a food processor until the mixture resembles fine bread crumbs. Sift the mixture to remove any large pieces and then stir it into the stew until the sauce thickens.

Serve 6