Oxtail and Bean Curd Stew

We use oxtail frequently in our cooking because of the gelatinous texture and tender meat. The meat is connected to the bone so the flavor is more enhanced, including the fun of slurping the marrow. I also like to use it to flavor broth and replace oxtail for beef in many different Chinese or Vietnamese dishes - Phò, Bò Kho (Tomato stewed Beef), Soy Braised Beef and many more.

The recipe could be adapted for crock pot cooking.

The stewed oxtail and bean curd dish is simple. The amount and taste is subjective to the Cook.

This is the amount I used to serve 5-6 people so adjust the amount to servings and personal preference of more or less meat ratio to bean curd.

Ingredients:

3-4 lbs oxtail, cleaned and trimmed of fat
4 sheets of dry bean curd, rinsed (the bean curd will break up in the stew)
1 med onion, whole, peeled

-Cover the oxtail with water, seasoned with salt, 2 inches above
-Bring to a boil for 10 mins, drain and rinse.

This procedure is to wash away any scum and fat

-Season the oxtail with salt and white pepper
-Fill enough water to cover the oxtail, bean curd and onion and bring to a boil.
-Simmer for 15 mins and season with soy sauce or fish sauce to taste
-Simmer for another 20-30 mins, until oxtail is tender.
-Discard onion.

The stew will thicken naturally from the oxtail.

I like to ladle the stew on top of steamed rice, sprinkle with greens onions and served with fish sauce, fresh jalapenos and lemon to dip on the side. Delicious as a side to your ramen noodles too.