:: The gathering list
- 1 packet of oxtail (I prefer buying those that had smaller pieces because they cook faster and stew better)
- 4 - 5 carrots cut into 1" pieces
- 1 can of button mushrooms
- 2 portobello mushrooms, sliced (optional item but we really love our shrooms)
- 1 large onion (cut into half and then sliced)
- 2 bay leaves
- 2 - 3 tablespoons of plain flour
- 2 bay leaves
- 2 - 3 tablespoons of plain flour
:: Preparation
- Skim off the 'fats" and marinate the oxtail with a few dashes of pepper and red wine sauce (I used about 5 - 6 tablespoons of Masterfoods Red Wine and Garlic Marinade (I like this marinade because it is quicker and tasty too) for about 2 hours
* Alternative: I sometimes use Worchester sauce too and if you like a sourish taste to the dish to balance off the "meatiness", you can also add in 4 - 6 tomatoes (cut into halves)
:: To cook
- I did not use the Endo pot immediately for this because I wanted to caramelise the onions so I heat up my wok with about 2 tablespoons of olive oil and sauteed them
- Once the onions start to caramelise, I then added the oxtail (coated with flour) and portobello mushrooms and fry for about 3 - 5 mins
- Then I added carrots and button mushroom
- Added 3/4 bowl of water
- Stew on low heat for about 2 hours (checking on the water level and occasionally stirring it and then add on some more water - depending on your preference for amount of gravy)
- I then transferred to my Endo magic cooker
- Heat it on stove (some users heat it for like 30 mins but because mine was already pre-cooked in the wok, I did half of the time instead)
- Cover and lock the lid
- Meal will be ready in 6 hours!
Serve hot, over rice or mash!
- Then I added carrots and button mushroom
- Added 3/4 bowl of water
- Stew on low heat for about 2 hours (checking on the water level and occasionally stirring it and then add on some more water - depending on your preference for amount of gravy)
- I then transferred to my Endo magic cooker
- Heat it on stove (some users heat it for like 30 mins but because mine was already pre-cooked in the wok, I did half of the time instead)
- Cover and lock the lid
- Meal will be ready in 6 hours!
Serve hot, over rice or mash!
WOW! The last photo makes me salivate immediately! I love stew~
ReplyDeleteMe too Jen!!! It was luuuurrrrvely with mash potato! Yummy!!!!
ReplyDelete