In a large pot, add 1 tbsp of olive oil over medium low fire and add the rinsed oxtail. Season the oxtail in the pot with salt and pepper. Cook on all sides to make sure it is browned evenly.
Half way cooking the oxtail, you can add in the beef chucks, which also needs to be seasoned.
Cook both the roast chuck and the oxtail to golden brown. Remove and place the meat on a plate for use later.
Add in the chopped onions and garlic mince plus the butter.
Cook the onion and garlic in the melted butter, and scrapping the brown bits at the bottom of the pot. Those are the good stuff that will flavor your dish!
Continue to cook till the onions is soft and translucent. Next you add in the potatoes, carrot and mushroom. Give it a quick stir for a minute, then add in ketchup and Worcestershire sauce. Again mix well. Lastly add in the Japanese Beef Stew cube. I find adding this will really enhance the flavor alot. You can opt not to use this and just add that can tomato instead but use 100ml less beef stock.
Next add in the beef stock and bring it to a boil. Add the beef chucks and oxtail back into the pot. Season with salt, pepper and sugar.
Let the pot stew at low fire for a good 1 to 1.5hour till the meat is soft. Once the stew is ready, the meat should be tender soft. Stew longer if you prefer even softer meat…some people can stew for 2 hours.
The deep rich colour of the gravy is so alluring haha! You can serve this with toasty baguette or just plain old steam rice is also great.
Under sunlight the stew colour looks kind of different… but still yummeh! :9 It is such a treat to eat this every time…but I don’t think it is exactly healthy to eat this too often either haha!
Anyway, hope you guys will like my recipe. Do drop me a message / comment if you have any questions!
Have a good weekend all!
