Taiwanese Style Oxtail Stew Recipe - Allrecipes.com
Taiwanese Style Oxtail Stew Recipe
  • READY IN 4+ hrs

Taiwanese Style Oxtail Stew

Recipe by  

"No potatoes were used in this rich, fresh tomato based recipe. The ingredients are so simple that you don't need to search deep into your cabinet for them. It is a great dish over the rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    3 hrs 50 mins
  • READY IN

    4 hrs 5 mins

Directions

  1. Heat oil in a Dutch oven or large pot with a lid over medium-high heat. Coat the oxtails in the flour and place in the Dutch oven. Cook until browned on each side. Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat. Bring to a boil, then reduce heat to low. Cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
  2. After 3 hours, skim off some of the fat from the top and heat it in a skillet. Cook and stir the onion until browned, about 8 minutes. Stir in the chopped tomato and carrots. Cook for about 3 minutes. Stir in the beef broth, soy sauce, and tomato paste. Bring to a boil, then stir the onion mixture into the oxtail. Allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.
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Reviews More Reviews

Oct 15, 2009

Very good recipe.. we add some nothern beans and cabbage and some venegar. But everything turns out great!

 
Dec 17, 2010

Reminds me of the stew my mom used to make! Simple, delicious and the oxtail adds such a great flavor. 1. I used extra carrots (5) since I'm a fiend 2. Added parsnips which was a great cinnamon flavor 3. Used Lawry's seasoning salt for add'l flavor (salt / pepper / paprika / onion & garlic powder work) 4. Next time, I will use less water. Soup ended up less thick than in photo 5. I used only 1.5 lbs oxtail and kept rest of portions the same and it was fine

 

11 Ratings

Apr 13, 2011

It was pretty good, but I made some modification. I used a can of chopped tomatoes instead of fresh tomatoes, added some dried basil, black pepper, paprika, and sea salt. Scooped out fat by the ladlefuls and added more water. I also added about 2 tbsp of vinegar at the end and simmered it for another hour to develop the taste. Next time, I'm going to use the pressure cooker to get the Oxtail more tender to cut the cooking time. I don't have 3+ hours to cook a stew when I can do it in less than half the time. Overall not too bad for a basic stew, but you'll have to tweak to your liking.

 
Nov 17, 2010

A great tasty meal, my husband loved it...i added 2 tablespoons of paprika and some black olives for a richer flavour. I also used a presure cooker to cut back on the cooking time to 1 1/2 hours from the required 3 hours but some of the meat stuck to the bottom of the pot and did not pressurize well enough during the last half hour. Will definitely do this meal again.

 
Feb 09, 2011

I didn't follow this recipe exactly, but it was delish! I substituted beef stew meat for oxtail and added celery. The flavor of this stew is wonderful due to the wine, soy sauce, and tomato paste. I will be making this again very soon. I will probably try it with potatoes this time.

 
Dec 27, 2012

It's so easy! I made it twice and both turned out great. It smelled so delicious I could hardly wait for the ox tail to stew for 3 hours. The only modification I would suggest is to add some brown sugar (1/4 cup) to the soup base - I like mine on the sweet side! Also, I think it gets too watered down if you cover the oxtail with water. I would stew with beef broth instead.

 
Mar 11, 2014

Final product turned out pretty good, but I made some adjustments: 1. Added salt and pepper to the flour coating step and during the 3 hours of stewing 2. Added cubed potatoes along with the carrots and onion 3. Should use slightly less tomatoes 4. Used less water and more beef broth Overall, the stew turned out quite yummy!

 
Mar 24, 2013

Great recipe. I used chopped stewed tomatoes with the onions, some mushrooms, corn and peas and then just a hint of cyanne pepper.

 

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Nutrition

  • Calories
  • 671 kcal
  • 34%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 250 mg
  • 83%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 72.3 g
  • 145%
  • Sodium
  • 1045 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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