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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.

Posted By: Deirdre K Todd
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Prep Time: 1 hour | Cook Time: 2 1/2 hours | Ready In: 3 1/2 hours
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US Metric

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


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Cooking Process:

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.

how to serve:
For service: Remove green onion. Serves 3-4.