Oxtail with Tomatoes and Carrots

One of the reasons I started this blog was to expand my horizons on food. I figured that once I exhausted all my existing recipes, I would feel the need to explore new ones. Even though this combination isn’t that out-of-the-box, I only stumbled upon it recently. I had to pick up whatever vegetable was in my fridge, when I ran out of my go-to ingredient pairings for oxtail (potatoes). It turned out delicious. The soy sauce provides ample richness while the tomato balances it well with its acid, and the carrots absorb the umami from the ox while emanating its own sweet fragrance.

Serves 2 | Prep time is 15 minutes | Cook time is 4.5 hours or 1.5 hours

Ingredients

• Oxtail, 1 lb.

• Carrot, 1 large, cut into 1.5 inch cubes

• Tomatoes, 2 medium

• Ginger, 5 slices

• Scallion, 1 stalk

• Soy sauce, 3 tbsps.

• Cooking wine/red wine/white wine, 2 tbsps.

• Chicken stock/beef stock/water, 2 cups

• Salt, to taste

Steps

1. Put oxtail in a pot with cold water. Bring to boil. Get rid of the “gunk” floating on the surface and strain & remove oxtail.

2. Combine oxtail, ginger, scallion, soy sauce, wine, tomatoes and 1.5 cups of stock together. Cook on medium heat for 3 hours.

3. Add in carrots and the remaining stock, cook for an additional hour in a regular pot. Or, combine step 2 and 3 using a pressure cooker for 1 hour. Serve.