Ingredients:

1
1/2
5 cloves
5 cloves
3 tbsp
2 tbsp
1
1 sprig

3 cups

Seasoning:
1/2 stalk
1 tbsp
1 tsp
1 tbsp
3/4 tsp

oxtail (about 750 g)
onion
garlic
shallot
tomato paste
wine
chili, sliced
spring onion, sectioned
Chinese parsley
water

lemongrass, patted
tomato ketchup
black peppercorns
granulated sugar
salt

Method:

1. Skin oxtail and cut into big serving piece. Parboil in boiling water with ginger and spring onion for 3 minutes. Rinse and drain well.

2. Shred onion. Skin garlic and shallot.

3. Heat 1 tbsp of oil. Saute onion, garlic, shallot, tomato paste and oxtail until fragrant. Sizzle wine. Stir fry for a while. Add water and seasoning. Bring to the boil. Transfer to an earthen pot. Stew over low heat until tender. Try the taste (add fish gravy if desirable). Garnish with spring onion sections, chili and Chinese parsley. Serve in pot with French bread.