Ingredients

The following ingredients have 4 Servings
  • 900g (2lbs) oxtail, segmented
  • 100g (3 oz) onions, quartered
  • 5ml (1 tsp) salt
  • 2.5ml (1/2 tsp) whole black peppercorns
  • 100g (3 oz) dry roasted peanuts
  • 30ml (2 tbsp) vegetable oil
  • 5 garlic cloves
  • 60g (2 oz) shrimp paste
  • 30g (1oz) rice flour
  • 1 small eggplant, julienned
  • 150g (5 oz) string beans

Instruction

  • Wash the oxtail and place in a pot with enough water to cover.
  • Boil for 10 minutes and discard the water.
  • Refill the pot with water and add the onions, salt and peppercorns.
  • Bring everything to a boil and immediately reduce heat to a simmering point.
  • Cover and cook for 90 minutes or until the oxtail is tender.
  • Cool in the cooking liquid. Cover and refrigerate to bring the fat to the surface. Take out the oxtail and reserve the broth.
  • Place the peanuts in a food processor and chop until smooth.
  • In another pot, heat the vegetable oil over medium heat. Saute the garlic together with the shrimp paste.
  • Add 4 cups of reserved broth.
  • Lower the flame and simmer until the broth has been reduced by half.
  • Add the rice flour and stir continuously until thick and creamy.
  • Add the peanut paste and keep stirring.
  • Add the oxtail and let it heat through then turn off the heat but keep the pot covered.
  • In a separate pot, boil the green beans in salted water until cooked but firm and green.
  • The eggplant can be fried. All vegetables can be added to the meat afterwards.