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My dad used to love this dish when I was young during those younger times, it was also not easy to find a good place that can serve a credible oxtail dish. I decided to try my hand at making this dish myself, and in a way, dedicate this to those who are celebrating Father's Day next month and maybe use this recipe to whip up something for their dads. To begin with, you can obtain oxtails these days pretty easily from places like NTUC Finest, and the Culina butchery does have a wide range of meats. I would use about 4 cuts for a party of 2-3. Season the oxtails with salt and pepper and lightly brown them in a pan with olive oil for a minute or two just to seal the meat. In a large pot, add some butter and saute some one onion and a third of an Australian leek until the flavors are well extracted. You want to get as much of the sweetness from the vegetables as possible. Add in about 3 stalks of chopped celery and cook them until the flavors are also extracted. Once the vegetables start to get translucent,
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