- 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.
- 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.
