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Cooking with Chef Singh
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Posted on Apr 19 2002
Oxtail Stew with Kankung
Recipe for: Six Servings
3 lb oxtail trimmed
1 Medium size Onion, sliced
1 Green pepper chopped
2 tablespoons tomato puree
1/4 cup flour
1 Large Tomato chopped
2 pc Chili pepper chopped
8 pc Garlic clove minced
Hot water for cooking
1 sprig thyme or _ teaspoon Dry Thyme
1 Bunch _ lbs Kankung clean and chopped
Salt and pepper to taste
Methods for marinate: Place oxtail in a large bowl. Season with salt black pepper and some of the onions, garlic and Chili pepper
Marinate for 2 Hours.
Method for cooking oxtail: Combine flour, salt and pepper in a bowl Dip oxtail in mixture making sure all sides are well covered in flour Heat oil and fry oxtail until lightly brown, remove meat from pan, drain off all but 1-2 tablespoons oil Add onion, tomato, green pepper, chili peppers, and garlic to pan and sauté lightly, add hot water and tomato puree, stir well. Place in an ovenproof dish with meat and thyme and cook in a medium oven until tender, add kankung and cook for 3to 4 minuets. Meat will fall from the bone. Serve with your choice of starch.
Chef’s frying tips: Not overloading the frying pan is one way to insure a perfect finished product. Foods that are crowded tend to cook and brown unevenly. It can also change the cooking time required. It is also desirable to move frying foods frequently to further insure even coverage by the oil.
