How to Cook Oxtail Stew

Music by PhorHead

Ingredients

Bag of small oxtails (8-10)
Large Oxtails (4-6)
1 onion
5 cloves of garlic, minced
Salt
Black Pepper
White Pepper
3 bay leaves
8 star anise
1/2 cup of anise seed
1/8 cup fennel
Bowl of rice
4 carrots
1/2 head of cabbage
8 small red potatoes

Directions

Poach the small oxtails in a saucepan of water and the aniseed for at least 45 minutes and then set aside

In a large stockpot, sear the large oxtails before setting them aside with the small ones

Prep your aromatics and sauté them in the oxtail fat and fond of the stockpot with some black and white pepper and salt.

Place the oxtails back in before covering with chicken stock and bringing it all to a boil. Reduce the heat after that to a hearty simmer, covered for 3-4 hours.

Prep your vegetables for the stew: Chop your cabbage, carrots, and potatoes.

When there is 45 minutes left of your cook add the vegetables and whole spices, bring to a boil and then reduce to a hearty simmer again for 45 minutes. The oxtail meat should fall off the bone.

Serve on rice

[haisesasaki]

I really love how you explain how the spices work together, i dont think a lot of people explain spices right and I think the way you do it is really comprehensive

[aurifulgore]

The note about the licorice taste combined with onions. That's why I love your videos. Those little nuggets are so appreciated and open up a lot of avenues for people to try cooking of different kinds - and understand why they are combining certain things/getting certain results.

[Getatron]

I live for the moments where the creator's eyes basically go o.o in response to their creation.

Some times I feel like I'm missing out, being a vegetarian, but that anise and onion trick I'm certainly gonna try out, so thanks for that!

[iDKIdk-tnxm]

Hey, just wanted to say you’ve inspired me to try out Asian-style cooking! I made Pho for the first time last week and it went surprisingly well! Love your channel!

[tuffgong]

Revelation, ethnography, accessible recipe, and glowing skin. U Da Man.

[bossman]

Your tip about onions + anise adding meaty umami is game changing. Thank you for the knowledge bro, please please keeping dropping it in your videos!! ❤️🤙🏾

[frayertownsend-lewis]

I love the shout out for the Caribbean oxtail 😊😝🥰

[haydenlawrence]

I love your kitchen setup! The old cabinets and cozy space really compliment your cookware and appliances. Add in the unhurried narration, and you've lulled me into some sort of trance.

[Dipidychip]

i just love how he is just there. looking fabulous and gorgeous

[MrNeilTV]

Ooof there is a Caribbean restaurant I go to in Houston…there oxtails are a complete game changer. The way they cook the oxtails the meat just falls of the bone and is so savory!

[deliaarias]

I'm going to make your oxtail for my family, especially my father. You describe everything with so much detail, that I could just listen to you without video and see it all in my head perfectly! That porkbelly sounds AMAZING!!! I want to make that one also! Thank you for the fantastic recipes and commentary!!! Great job!!!

[HIBredAsian]

Ox tail soup is like, comfort food for people here in Hawai'i. Ox tail soup is LIFE! 🤙

[enseventealp]

Your videos are so chilled, I do a lot of cooking in the morning before anyone is awake and your videos are the perfect way to wake up. Not crazy over the top. Just nice and chilled and informative

[kingcletus]

Hey I really like these longer videos that go more in depth with stuff. I had no idea about the anise and onion thing, that’s super cool!

[LATRUNG]

Ahhhh I missed these longer styled format videos! Glad to see them back ☺️

[Odocin]

Well, this stew might also be brazilian. In Brazil we call it “RABADA”, a very famous and cheap sort of oxtail stew. Except for a couple of seasonings (it depends on the house though) and the fact that we usually cook it in a preassure cooker, it’s pretty much the same dish you just prepared!

[mon]

Ok the ground anise and onions????🤌🏾 the taste!!!Gonna have to put thay in my back pocket like an unknown reverse card 😂😂

Being Caribbean I've just realized how much I've taken for granted when it comes to the fact that so many cultures contribute to our culinary palate. Love the story behind this 🥰, but it seems normal to me because I am used to 'Asian' execution in so many home dishes as well as African and Indian. What a crazy world

[mbickd]

I don’t usually watch the meat vids but your short sold me on this one. I’m a sucker for food with sentiment. And I’m glad I watch because I’ll definitely try the anis/onion trick with some mushrooms!

[MoonstonePlains]

You just blew my mind with the anise and cooked onion technique! 🙌🤯💕

[mohraza]

I don't care where your from buddy but I do care where your heading more importantly I think your one beautiful human being. I love the way you talk over your vids and explain so smoothly. Keep it up your gawjusss man X