OX TAIL IN WINE SAUCE

I can’t remember when I started to enjoy eating ox tail. I never grew up eating one and it was never in the menu when my mom cooked. There are famous Indonesian dish that featured ox tail, and it is Javanese ox tail soup or known as sop buntut (my favorite too). Apparently ox tail is also enjoyed in other parts of countries like in some parts of Europe, China, Korea, Japan, etc. Speaking of which, I have the best ox tail ramen noodle soup when we were in Hawaii few years ago. Unforgettable !!

Honestly, not much meat in ox tail. They are bony and gelatinous if you ask me. You can’t really do quick cooking (unless you use pressure cooker) with ox tail. It takes time to make a really good and tender ox tail. Slow-cooking is very commonly used when dealing with ox tail, which is what this recipe is all about. Slowly cooking the ox tail until the meat almost fell off the bones. Believe it or not, my daughter likes this ox tail recipe 🙂

OX TAIL IN WINE SAUCE

Marvellina

5 from 1 review

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4 servings

Ingredients Method

Ingredients

  

0.5x1x2x3x

• 2 lbs of ox tail
• 1 red onion chopped
• 1 large tomato diced
• 2 Tbsp of grape seeds oil or oil of your choice
• 1 Tbsp of corn starch + 1 Tbsp of water

Sauce (mix in a bowl and set aside):

• 1 Tbp of fermented soy bean paste / tau cheo
• 2 Tbsp of ketchup
• 3 Tbsp of shaoxing wine
• 3 Tbsp of soy sauce
• 1 Tbsp of sugar
• Water enough to cover the ox tail while cooking

Method

 

1. Bring a large pot of water to a a boil. Rinse the ox tail with cold water and cut into smaller pieces at the joints. Blanch the ox tail for about 2 minutes in the boiling water. Remove and drain off the water. Clean the pot and get ready to do the cooking
2. Preheat the pot and then add in oil. Add in onions and stir-fry until soft and fragrant, about 2 minutes. Add in the tomatoes and ox tail and stir-fry for another 1 minute. Add in the sauce you've mixed in the bowl earlier and enough water to cover the ox tail. Bring to a boil and then lower the heat to let it gently simmer away for the next 2 hours or until the ox tail is really tender and the liquid is lightly reduced. During cooking, make sure you stir every now and then to prevent burning. You can turn the heat up a little bit if the liquid is not reduced by end of cooking. Have a taste and season with some salt if needed
3. Turn the heat back up to let the remaining liquid boil a little bit and then stir in the corn starch mixture to let the sauce thickened. Serve immediately

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