Many many many years ago, The Straits Times of Singapore published a compilation of recipes that epitomized the different racial and dialect groups in Singapore. I was probably a child then. With her usual foresight, however, my mother knew that I would grow up to love food. So she made a copy. Hence, I am able to share this wonderful Eurasian recipe with you here.
"Eurasian food is the Cinderella of Singapore cooking as it is completely unknown outside its own community... Though little known, it is a cuisine with a character and flavour all its own, a mixture of Portuguese, Malay and Indian tastes." Mrs Gwynne Tupaz contributed the recipes in the Eurasian section, one of which is Oxtail Stew.
I have two favorite recipes for Oxtail Stew. One is a tomato-based version, a family recipe. The second is this one, for its spicy aromas and memories of Singapore, my homeland. We recently served this up at a dinner party and the fragrance of the cinnamon, cloves and nutmeg - usually found in desserts, not entrees - combined with the heady taste of the onions, really intrigued my American guests.
Published here with a few tweaks of my own.
OXTAIL STEW, EURASIAN STYLE
Cooking time: 3.5 hours
A - Meat
4-5 lbs / 8 kg oxtail
B - Aromatics
2 large onions
1 slice ginger
3" cinnamon stick
14 cloves
0.5 nutmeg
C - Seasoning
1.5 tsp salt
0.25 tsp pepper
1 tsp vinegar
D - Accompaniments
2 large potatoes, peeled and cut into bite-sized cubes
*****
A - Place the meat in a large pot and cover with water.(about 10 cups). Bring to boil. As the water starts bubbling, scoop up the scum on the water surface with a spoon and discard. Cover the pot with a lid, leaving a slight gap for the steam to escape. Make sure the water is on a constant rolling boil. Continue to boil over medium heat for 2.5 hours until tender.
B - Rinse the cinnamon stick, cloves and nutmeg. In a food processor, blend the spices with 1 tbsp of water until a rough texture is achieved. Set aside.
Then cut the onions into large chunks and grind in the food processor with the ginger. Do not grind it too fine as you want some texture here. I like using the food processor for this job instead of chopping the onions finely with a knife. I think it gives a rough grainy texture to the gravy that coats the tender oxtail meat really well at the end.
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.
C - 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.
D - Halfway through, add the potatoes.
Serve with steamed white rice.
"Eurasian food is the Cinderella of Singapore cooking as it is completely unknown outside its own community... Though little known, it is a cuisine with a character and flavour all its own, a mixture of Portuguese, Malay and Indian tastes." Mrs Gwynne Tupaz contributed the recipes in the Eurasian section, one of which is Oxtail Stew.
I have two favorite recipes for Oxtail Stew. One is a tomato-based version, a family recipe. The second is this one, for its spicy aromas and memories of Singapore, my homeland. We recently served this up at a dinner party and the fragrance of the cinnamon, cloves and nutmeg - usually found in desserts, not entrees - combined with the heady taste of the onions, really intrigued my American guests.
Published here with a few tweaks of my own.
OXTAIL STEW, EURASIAN STYLE
Cooking time: 3.5 hours
A - Meat
4-5 lbs / 8 kg oxtail
B - Aromatics
2 large onions
1 slice ginger
3" cinnamon stick
14 cloves
0.5 nutmeg
C - Seasoning
1.5 tsp salt
0.25 tsp pepper
1 tsp vinegar
D - Accompaniments
2 large potatoes, peeled and cut into bite-sized cubes
*****
A - Place the meat in a large pot and cover with water.(about 10 cups). Bring to boil. As the water starts bubbling, scoop up the scum on the water surface with a spoon and discard. Cover the pot with a lid, leaving a slight gap for the steam to escape. Make sure the water is on a constant rolling boil. Continue to boil over medium heat for 2.5 hours until tender.
B - Rinse the cinnamon stick, cloves and nutmeg. In a food processor, blend the spices with 1 tbsp of water until a rough texture is achieved. Set aside.
Then cut the onions into large chunks and grind in the food processor with the ginger. Do not grind it too fine as you want some texture here. I like using the food processor for this job instead of chopping the onions finely with a knife. I think it gives a rough grainy texture to the gravy that coats the tender oxtail meat really well at the end.
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.
C - 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.
D - Halfway through, add the potatoes.
Serve with steamed white rice.
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