OXTAIL STEW RECIPE

OXTAIL STEW

500g oxtail
200g beef tripe
3 litres water
Spice bag
25g galangal, sliced
25g ginger, smashed
2 bay leaves
1 tbsp black peppercorns, lightly pounded
1 tsp white peppercorns, lightly pounded
4cm cinnamon stick
2 coriander roots
4 cloves
2 star anise
Vegetables
80g carrot, cut into wedges
80g celery, cut into 5cm lengths
40g leek, sliced
2 onions, cut into wedges
1 tomato, quartered
Seasoning
1 tbsp salt or to taste
25g rock sugar
1 beef stock cube (optional)

Trim surplus fat from the oxtail and tripe. Cut into pieces.
Bring a pot of water to boil and parboil oxtail and tripe for 10–15 minutes.
Remove the oxtail and tripe, and rinse thoroughly. Drain well.
Bring the 3 litres of water to a boil and add the oxtail and tripe.
Place all the spices in a muslin or tea bag and add the spice bag to the broth and boil for 40 minutes.
Add all the vegetables and continue to simmer for another 1 hour or until meat is tender. Season to taste.