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–+ servings
savory ginger infused oxtail stew

Sweet Potato Oxtail Stew with Ginger Broth

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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 sharp knife
  • 1 Cutting board
  • 1 Ladle
  • 1 Wooden spoon
  • 1 measuring cup

Ingredients
  

  • 2 pound oxtail
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 clove garlic minced
  • 1 inch fresh ginger peeled and sliced
  • 4 cup beef broth
  • 2 cup water
  • 2 large sweet potatoes peeled and cubed
  • 2 carrots sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon soy sauce
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Brown the oxtail on all sides in the pot, then remove and set aside.
  • In the same pot, sauté onions until translucent.
  • Add garlic and ginger, and cook for another minute.
  • Return oxtail to the pot and pour in the beef broth and water.
  • Bring to a boil, then reduce heat to a simmer.
  • Cover and cook for 2.5 hours, stirring occasionally.
  • Add sweet potatoes, carrots, salt, and black pepper to the pot.
  • Stir in soy sauce and cook for an additional 30 minutes or until vegetables are tender.
  • Remove from heat and let rest for 15 minutes.
  • Garnish with chopped cilantro before serving.

Notes

For the best flavor, allow the stew to rest for a full 15 minutes before serving to let the flavors meld together. If you prefer a thicker broth, you can mash some of the sweet potatoes into the liquid or add a cornstarch slurry. Adjust the seasoning to your taste, especially if the broth is too salty or too bland.
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