Fragrant Oxtail Stew

Name: Fragrant Oxtail Stew
Prep time: 15 min
Total time: 2 h 15 min
Yield: Makes: 4 to 6 servings
Ingredients: 1½ pounds (720 g) root vegetables (carrots, turnips, potatoes) peeled and chopped into 1½-inch (4-cm) pieces; 3 Thai chilies, slit (optional); 2-inch (5-cm) cinnamon stick; 2 plump lemongrass stalks, prepped, cut into 3-inch (7.5-cm) lengths, and bruised; 3 star anise pods; ¼ cup (60 ml) fish sauce; ½ cup (120 ml) low-sodium beef or chicken stock; 2 cups (480 ml) pure coconut water; 1 large tomato, chopped; ¼ cup (60 g) tomato paste; 1 tablespoon minced garlic (3 cloves); 2 tablespoons minced fresh ginger; 1 cup (160 g) sliced shallots or red onion; 3½ to 4 pounds (1.5 to 2 kg) oxtails cut crosswise into 3-inch (7.5 cm) segments; 1 tablespoon vegetable oil; Chopped green onions; cilantro/coriander sprigs; fine sea salt to taste; 2 tablespoons fish sauce; 2 teaspoons five-spice powder; 1 teaspoon freshly ground pepper; 1 teaspoon red chili powder (optional); 2 tablespoons minced lemongrass (from 1 plump stalk)

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

The connective tissues in the oxtail melt into the stew, giving it a silky texture, and the meat itself is very tender and has a slight chewiness. If you prefer, opt for bone-in short ribs, or 2½ pounds (1 kg) grass-fed beef brisket or chuck roast, trimmed and cut into 1½-inch (3.75-cm) cubes.

Ingredients

Main course
Stew
Gluten-free
Spicy

Ingredients

Method