Cristang Oxtail Stew

  • 2 kg (~4½ lbs) Ox-tail
  • 2 large onions
  • 1 slice ginger
  • 3" cinnamon stick
  • 14 cloves
  • ½  nutmeg
  • 1½ tsp salt
  • ¼ tsp pepper
  • 1 tsp vinegar
  • 2 large potatoes, peeled and cut into bite-sized cubes
  1. Place the meat in a large pot and cover with water. Bring to boil, and allow to boil for 10 minutes.
  2. Pour off the boiled water containing any scum that has appeared. Place the oxtail joints aside and rinse out the pot. Clean the inside of the pot of any adhering scum.
  3. Return the oxtail joints to the pot and again cover with water, cover the pot with a lid. Make sure the water is on a constant rolling boil. Continue to boil over medium heat for 2.5 hours until tender.
  4. In a food processor or mortar and pestle, grind the the spices with 1 tbsp of water until a rough texture is achieved. Set aside.
  5. Cut the onions into large chunks and grind in the food processor with the ginger to a coarse consistency. If you dice the onion and ginger leave it rough diced as this produces a rough grainy texture to the gravy that coats the tender oxtail meat really well at the end.
  6. Nearing the end of the cooking time for the oxtail, heat 3 tbsp of oil in a cast iron pot / Dutch oven over high heat. Fry the onions and ginger until all the moisture has evaporated and you can see the oil glistening. Then add the spices and fry until fragrant.
  7. Stir in the seasoning. By this time, the oxtail should be done. Pour the stock into the fried onions and spices and bring to a boil. Add the oxtail and continue stewing over medium heat for 1 hour.
  8. Halfway through, add the potatoes.