HK Style Braised Oxtail

HK Style Braised Oxtail

This stew is often called Spanish Oxtail Stew at Hong Kong Cafes and is served over rice or spaghetti. What exactly is a Hong Kong Cafe? Hong Kong Style Cafes have “western” style dishes that have Cantonese influences. Their menu options are usually extremely vast with traditional and non traditional (western style) dishes. It’s usually open all day and even into the wee hours and diners can get anything from wonton noodle soup to spanish oxtail stew over rice to baked spaghetti with meat sauce and garlic bread. This dish was inspired by a spanish oxtail stew I had in Hong Kong years back. I loved how the tomatoes acidity and sweetness paired with the fatty and rich flavor of the oxtails and the amazing sauce it came with was perfect when mixed with rice. Try out my recipe and you’ll find out why this dish has remained on my mind even till now.

HK Style Spanish Oxtail Stew

Ingredients:
1 whole brown onion sliced
2 whole carrots sliced
2 whole russet potatoes diced
4 large oxtails (ask your butcher to cut it into smaller cuts if they only have large oxtails)

1 large carton of beef stock
1/2 cup cabernet
4 tablespoon brown sugar
2 tablespoon white vinegar
5 tablespoons tomato paste
2 teaspoon garlic powder
2 teaspoon sweet paprika
2 teaspoon chili powder
2 teaspoon ginger powder
salt and pepper to taste
1 bunch of green onions, sliced for garnish

Method:
1. Heat a large pot with a little olive oil and brown your oxtail in the pot.

2. Remove the oxtails after browning and now add your onions. Caramelize the onions a bit and then deglaze your pot with the red wine.
3. Let it come to a boil and then add the oxtails, carrots, potatoes, beef stock and tomato paste.
4. Add all your seasoning and let it come a boil.
5. After everything has come to a boil, let it simmer on low heat and cover with a lid.
6. Your stew will cook for 45 minutes and then let it cook even more without the lid and add your brown sugar and vinegar at this point. Let it cook for another 15- 20 minutes.

7. The sauce will reduce more and thicken because of the tomato paste, onions and potatoes.

8. Now taste and add your salt and pepper to taste.
9. Serve in a large bowl or plate and garnish with sliced scallions

10. Serve immediately and pair with either rice or a nice crusty baguette

11. I spooned my stew over rice just like the way I had it in Hong Kong:)

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