Ox Tail Estofado


There’s more to ox tail than kare-kare. Try this hearty estofado recipe!

Preparation time: 20 minutes
Cooking time: 2 1⁄2 – 3 hours
Serves 6 to 8

20 ml vegetable or canola oil
30 grams garlic, minced
50 grams onions, brunoised
10 grams ginger, julienned
2 kilograms ox tail, skinless and cut into 1-inch pieces
500 ml soy sauce
500 ml orange juice, no pulp
2 pieces bay leaf
50 grams brown sugar
5 grams peppercorns, freshly grated
water, as needed
1 orange, zest extracted

1. Heat a heavy-bottomed pot to medium heat. Add oil and sauté garlic, onions, and ginger.
2. Add the ox tail and sauté for about 5-8 minutes.
3. Pour in soy sauce and orange juice. bring the liquid to a boil and turn it down to a slow simmer.
4. Add bay leaf, brown sugar, and freshly
grated peppercorns.
5. Cover and slowly simmer for about 2-3 hours until meat is fork-tender. You may add some water if you want it saucy.
6. Serve in a bowl and sprinkle orange zest. best served with steamed jasmine rice.

Chef’s Note
You may substitute ox tail with beef short ribs or beef shank. You can adjust the amount of brown sugar depending on
the sweetness level you want. Make sure to check the pot from time to time to prevent it from drying up. You may add water, if needed.

Editor’s Note
To brunoise means to finely dice. Usually this is done by first doing a julienne cut on the food before dicing. To julienne means to cut in long, thin strips.

This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.