How to make Gingered Oxtail Stew and the recipes of Gingered Oxtail Stew

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Gingered Oxtail Stew

Oxtail may be made up of mostly bone and cartilage, but it is one tasty cut. The bones and marrow also produce a very rich, flavorful, thick stock, thanks to the collagen released during cooking. Oxtail turns tender only after a long simmer on the stove, so if you don’t really want to hang out in your kitchen for 4 hours, a slow cooker or pressure cooker is your best friend (see Pat’s Notes). The amount of ginger may seem over- or under-powering, depending on your taste; use as much as you so desire.

Time: 4¼ hours (15 minutes active)
Makes: 4 to 6 servings as part of a multicourse family-style meal

Ingredients

  • About 3 quarts water
  • 2½ to 3 pounds oxtails, trimmed of fat and joints separated
  • 2-inch piece fresh ginger, peeled and cut into coins
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons broad bean sauce
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 1 tablespoon sugar
  • Freshly ground black pepper
  • Chopped green onions for garnish
  • Chopped cilantro for garnish

Instructions

  1. To parboil the oxtails, bring the water to a boil in a large heavy-bottomed pot or Dutch oven. Toss in the oxtails and return to a rolling boil. Drain the oxtails in a colander to get rid of fat and scum, and then return to the pot.
  2. Fill the pot with just enough water to cover. Add the ginger, soy sauce, oyster sauce, bean sauce, rice wine, sugar, and pepper and stir to mix. Cover and simmer over medium-low heat until the meat is fall-off-the-bone tender, 3½ to 4 hours.
  3. Transfer to a serving plate and scatter with green onions and cilantro. Serve with freshly steamed rice or wheat noodles.

Pat’s Notes

  • Slow Cooker: To cook in a slow cooker, place the oxtails and remaining ingredients in a large electric slow cooker after parboiling. Cover and cook on low for 8 hours.
  • Pressure Cooker: To cook in a pressure cooker, add the oxtails and remaining ingredients to a pressure cooker after parboiling. Cover and bring to high pressure over high heat (about 5 minutes). Reduce to medium heat or the lowest setting required to maintain high pressure; cook for 40 to 45 minutes.

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