Potatoes are an easily available, easily processed, and easy-to-eat ingredient. Perhaps that’s why both adults and children love dishes made from this food.
Although potatoes are often used to prepare dishes, not everyone knows how to combine potatoes with oxtail for a delicious and nutritious meal. If you are looking for a dish that is suitable for the cold winter season and packed with nutrients to keep your body healthy and strong, you can learn how to make oxtail stew with potatoes using this recipe.
1. Ingredients for making oxtail stew with potatoes
– Oxtail: 500 grams
– Potatoes: 3 bulbs
– Tomatoes: 6 fruits
– Garlic
– Seasonings: Cooking oil, five-spice powder, cashews, soup powder, salt
2. How to make oxtail stew with potatoes
Step 1: Prepare the ingredients
– After buying the oxtail, clean it and cut it into bite-sized pieces.
– Peel and wash the potatoes, then cut them into small pieces.
– Wash the tomatoes with clean water, remove the heads, and cut them into segments.
– Peel and wash the garlic, then chop it finely.
Step 2: Simmer the oxtail
– Boil a pot of water, then blanch the oxtail for about 10 minutes.
– Remove the oxtail from the pot, rinse it with clean water, and drain it.
– Put the oxtail in an electric rice cooker or pressure cooker, season it with 2 tablespoons of salt and 1 tablespoon of soup powder. Marinate for about 10 minutes for the oxtail to absorb the seasonings, then add 400ml of water to the pot.
– Simmer the oxtail for about 2-3 hours until it becomes tender and the broth is flavorful.
Step 3: Add tomatoes and potatoes to the stew
– Heat a pan, then add a little cooking oil and 2 tablespoons of cashews. Stir quickly for about 1 minute, then remove the cashews.
– Add 3 cloves of finely chopped garlic to the pan and sauté until fragrant. When the pan is fragrant, add the tomatoes and stir-fry, then transfer them to the oxtail stew pot.
– Season with 1 tablespoon of five-spice powder to give the dish a distinctive and rich aroma.
– Finally, add the diced potatoes to the stew and simmer until cooked. Then turn off the heat and serve in a bowl.
The oxtail stew with potatoes, after being cooked, will have a very appealing color from the cashews. When eating, you can feel the tender and aromatic oxtail combined with the creamy and flavorful potatoes. In addition, the mild sourness of the tomatoes also enhances the taste of this stew. This dish is best enjoyed with white rice or bread, especially suitable for the cold winter weather.
3. Notes when making oxtail stew with potatoes
– When choosing oxtails, you should select ones that are fresh and have a vibrant red color. When you hold them, they should feel firm and not soft or flabby. In particular, good oxtails usually have a slightly yellowish tail skin, white tendons, and emit the distinctive aroma of beef.
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