Braised Beef Tail with Tomatoes
Recipe by Emma Ong
A delicious comforting dish- full of flavour and collagen your body will enjoy.
- 1 kg Greenlea Butchershop beef tail
- 2 cups Restore beef bone broth
- 5-6 garlic cloves (diced)
- 2 onions (diced)
- 4 slices of ginger
- ¼ cup soy sauce
- ¼ cup apple cider vinegar
- ¼ cup rice wine
- 2 bay leaves
- 1 can of chopped tomates
- 800 g choice of veggies (here I use daikon, carrots)
- 3 tomatoes (quartered)
- Crack of black pepper to taste
Trim off excess fat. Rince the beef tail pieces and let them sit in cold water for 20 minutes. Bring a huge pot of water to boil and place oxtail in and boil for 10 minutes. Rince and wash clean.
In a large cast iron oven, heat 1 tbsp of oil over medium heat and gently fry the onions, garlic and ginger until fragrant. Add beef tail, along with soy sauce, apple cider vinegar, rice wine, bay leaves and can of tomatoes and simmer with a lid for 2 hours on low.
Add carrots, daikon, tomatoes, bone broth and simmer with a lid for 1 more hour.
Any stew is better the next day as the flavours all meld together. Chill overnight and scrape off the fat from the top the next day.