Thus we arranged for another outing before VC leaves town.
This time round, we went to a Spanish restaurant. The Spanish oxtail stew was so good that it really got me wanting more.
When I sent my girl for a workshop, I went to a market in the East. I happened to chanced upon them at the wet market. Without a recipe on hand, I bought a kg. I have never cook oxtail before but I heard that it is a long cooking process. Nevertheless, slow cook food is always a comfort food. I gave myself credit that I was able to have meat falling off the bone.
Though it was not actually the same taste as I wanted, I guess for the time being, it is enough to stop my craving.
I think I need to hunt down where I can buy dry sherry as indicated by this recipe and only then I can be fair to give a fair review.
Spanish Oxtail Stew
What you need:
3 white onions, finely chopped
5 tbsp olive oil
6 cloves garlic
1/2 green bell pepper, cubed
2 stalks celery, cubed
3 ripe tomatoes, chopped
5 tbsp oilive oil
1kg oxtails, fats removed
2 bay leaves
3 cups dry sherry
salt and pepper to taste
Pour a few tablespoons olive oil in a large heavy-bottomed frying pan. Heat pan on medium. When oil is hot enough, sauté onions until translucent. Remove from heat and set aside.
Pour 4 Tbsp olive oil in pan and heat on medium. Brown oxtails on both sides.
Brown the rest of the ingredients together with the oxtails, stirring often for about 5 minutes. Then, pour in the sherry. Be sure to stir often so that the mixture does not burn.
Slowly simmer for about 2 - 3 hours till meat is tender soft.
Serve with rice or bread.
Since we were all too lazy to go out and have been lazing around the house. I went ahead to make Dodol that I learnt some months ago.
A very tedious process but the result was super good.
Unable to share this recipe as the teacher is still teaching this.