Ginger Oxtail Stew With Potatoes
Published March 21, 1995
- Total Time
- 3 hours
- Rating
- Comments
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Ingredients
1 tablespoon canola oil
6 pieces oxtail (about 3 ¼ pounds), each about 2 inches thick
2 onions (8 ounces), peeled and cut into 1-inch pieces
6 cloves garlic, peeled (¼ cup)
¼ cup 1-inch pieces unpeeled ginger
2 cups water
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon chili powder
¼ cup soy sauce
12 ounces mushrooms (about 24 mushrooms), washed just before use
2 pounds large potatoes, peeled, washed and cut crosswise into 1-inch slices
2 tablespoons chopped fresh parsley or chives (optional)
Nutritional analysis per serving (6 servings)
35 grams carbs; 177 milligrams cholesterol; 734 calories; 19 grams monosaturated fat; 3 grams polyunsaturated fat; 16 grams saturated fat; 41 grams fat; 1 gram trans fat; 5 grams fiber; 825 milligrams sodium; 56 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over high heat in a very sturdy saucepan. Meanwhile, trim any surrounding fat from the pieces of oxtail. Then, place them in one layer in the hot oil. Reduce the heat to medium, partly cover the pan (about three-quarters of the way) to reduce the possibility of splattering, and cook for about 30 minutes, turning occasionally, until the meat is brown on all sides. Discard any fat that has accumulated in the pan.
- Step 2
Place the onion, garlic, ginger pieces and 1 cup of the water in the bowl of a food processor, and process until finely chopped. Add the mixture to the saucepan with the remaining cup of water, the salt, cinnamon, chili powder and soy sauce. Mix well, bring to a boil, cover, reduce the heat to low, and boil very gently for two hours.
- Step 3
Transfer the pieces of oxtail from the pan to a plate, and remove and discard as much fat as possible from the surface of the liquid in the pan. Return the meat to the pan along with the mushrooms. Mix well; then, arrange the potato slices on top of the stew in the pan. Bring the mixture to a strong boil, cover, reduce the heat to low and cook for 30 minutes.
- Step 4
Divide the potato slices among six plates, and place an oxtail on top of the potatoes on each. Spoon some sauce over the meat and potatoes, and sprinkle on some chopped herbs, if desired. Serve.
Private Notes
Comments
Reduced the amount of ginger and garlic, 1:1, 1 & 1/2 tablespoons; made into a paste add the chili powder and 1” cinnamon stick (yes, the unground, stick) Slice, caramelize onions, did not grind with ginger and garlic, after the oxtails bronzed nicely. Add ginger-garlic paste. Slowly add in the water-soy sauce to deglaze. Bring to a nice boil; return the oxtails. After 2 hours, remove the oxtails; let cool enough to strain; discard onions and cinnamon. Cool to gel; remove solidified oils.
Make sure you put enough water in the pot to cover the meat! 2c of water is not nearly enough.