Oxtail Basil Stew
Oxtail Basil Stew is made from tender oxtail with sweet basil leaves, it is simple and delicious. Our elders add green papaya for natural meat tenderizer and reduce cooking time cause oxtail took long time to tender. This wonderful recipe could serves as appetizer, with rice or with noodle.
|1 lb (450 gram) of Oxtail|
|1/2 Small green papaya, peeled, diced or 1 cup of diced green papaya (option)|
|6 Cups of water|
|2 tablespoons of vegetable oil|
|2 cloves garlic, minced|
|1 yellow onion, sliced|
|3 small tomatoes, diced|
|1 lb (450 gram) of beef chuck, cut chunks bite sizes|
|1 tablespoon of fish sauce|
|1 tablespoon of soy sauce|
|1/2 tablespoon of sugar|
|1/2 tablespoon of curry powder|
|1/4 teaspoon of black pepper|
|A handful of sweet basil leaves|
Directions to make Oxtail Basil Stew
- Put oxtail, green papaya and water in a large soup pot, boiled for 1½-2 hours or till oxtail tender. While oxtail cooking, heat up a large skillet or wok.
- When skillet is hot, add garlic, onion, tomatoes and beef chuck, stirs well. Seasoning with fish sauce, soy sauce, sugar and curry powder, stirs well, simmering for few minutes then add in with oxtail, stirs and cook till meat tender.
- Top with sweet basil leaves and black pepper, stirs and serve.
Note: Serve a bowl of ox tail basil stew along with hot crusty French or Italian bread. For noodle: put bean sprout, and mint in a bowl, add cooked rice vermicelli noodle and oxtail basil stew. Serve hot with rice, with noodles or hot bread.
Related Recipe: Oxtail and Pineapple Soup
Serving Size: 2
Calories Per Serving: 1240