Hearty Stew: Oxtails

Nothing can beat a hearty oxtail stew for a comfort meal in the cold weather.

Ingredients

• 2 lbs of oxtails

• 3 lbs of potatoes

• 2 cups of beef broth

• 1 teaspoon of cooking wine

• 8 cloves of garlic (minced)

• 2 inch of ginger root (minced)

• 1 bunch of green onions (approximately 5-8)

• A pinch of chicken bouillon powder

• Salt and pepper (to taste)

  
  

Step-by-steps

1. Season oxtails with salt and pepper

2. Slice green onions, separate the green ends and the white ends.

3. Heat a pot on high heat, and add oils with high smoking points (peanut oil/ corn oil)

4. Add in order ginger root, garlic, the white ends of green onions, and oxtails

5. When the oxtails turn golden brown, turn to low heat.

6. Add in potatoes, beef broth, cooking wine, and simmer for 1-2 hours.

7. Add the chicken bouillon powder and the green ends of green onions.

8. (optional) Thicken broth with corn starch (disscovled in hot water)