Oriental Oxtail Stew
I enjoy a version of this recipe at a local neighborhood restaurant known for this dish. Any day that you go there, the tables are filled with bowls of this dish, with a long line out the door. Tender oxtail braised in an Oriental broth.
The more traditional recipe does not include any vegetables, but I love the addition of turnips and carrots.
2 1/2 -3 lbs. oxtail
water as needed
½ c. Aloha shoyu
1 TB brown sugar
2 cloves garlic, crushed
1-inch fresh ginger, peeled, minced
4 stalks green onion, tied in a knot
4 c. water
1 large turnip, peeled, 1-inch pieces
2 medium carrots, peeled, 1-inch pieces
2 TB cornstarch, mixed with 2 TB water
In a saucepot over medium high heat; cover oxtails with water. Bring to a boil. Remove from heat. Drain oxtails. In a mixing bowl; combine oxtails with soy sauce, sugar, garlic, ginger and green onion. Marinate 1 hour. Into saucepot; place oxtail with liquid and 4 cups of water. Bring to a boil. Reduce heat. Cover and simmer 2 hours. Skim fat from surface. Add turnip and carrots and continue simmering until vegetables are cooked through, about 30 minutes. Stir cornstarch slurry into broth until slightly thickened.
For service: Remove green onion. Serves 3-4.