Oxtail Basil Stew is made from tender oxtail with sweet basil leaves, it is simple and delicious. Our elders add green papaya for natural meat tenderizer and reduce cooking time cause oxtail took long time to tender. This wonderful recipe could serves as appetizer, with rice or with noodle.
Oxtail Basil Stew
Oxtail Basil Stew is made from tender oxtail with sweet basil leaves, it is simple and delicious. Our elders add green papaya for natural meat tenderizer and reduce cooking time cause oxtail took long time to tender. This wonderful recipe could serves as appetizer, with rice or with noodle.
1
servings40
minutes40
minutes1240
kcal1
hour20
minutesIngredients
1 lb (450 gram) of Oxtail
1/2 Small green papaya, peeled, diced or 1 cup of diced green papaya (option)
6 Cups water
2 tablespoons vegetable oil
2 cloves garlic, minced
1 yellow onion, sliced
3 small tomatoes, diced
1 lb (450 gram) of beef chuck, cut chunks bite sizes
1 tablespoon fish sauce
1 tablespoon soy sauce
1/2 tablespoon sugar
1/2 tablespoon curry powder
1/4 teaspoon black pepper
A handful of sweet basil leaves
Directions
- Put oxtail, green papaya and water in a large soup pot, boiled for 1½-2 hours or till oxtail tender. While oxtail cooking, heat up a large skillet or wok.
- When skillet is hot, add garlic, onion, tomatoes and beef chuck, stirs well. Seasoning with fish sauce, soy sauce, sugar and curry powder, stirs well, simmering for few minutes then add in with oxtail, stirs and cook till meat tender.
- Top with sweet basil leaves and black pepper, stirs and serve.
Recipe Video
Notes
- Serve a bowl of ox tail basil stew along with hot crusty French or Italian bread. For noodle: put bean sprout, and mint in a bowl, add cooked rice vermicelli noodle and oxtail basil stew. Serve hot with rice, with noodles or hot bread.
Nutrition Facts
- Serving Size: 2g
- Calories: 1240kcal
- Fat: 61g
- Saturated Fat: 23g
- Cholesterol: 451mg
- Sodium: 1772mg
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 143g
