Nilagang Oxtail

Nilagang Oxtail
Nilagan Oxtail. Oxtails are best for soup and stew, Nilagang Oxtail is my second oxtail soup. I have recently posted an Indonesian sop buntot which is more savory but really delicious. If you still prefer our own nilaga, here is my version of nilagang oxtail, with the addition of corn in a cob it is similar to the popular bulalo pochero of Cebu. Compared to bulalo, oxtail will also produce an equally rich broth, enjoy.


Ingredients:

1/2 k. oxtail, saw cut crosswise at 1 1/2” in thickness
1/2 small size cabbage, cut into wedges
2 pcs. sweet corn in a cob, cut into 4 parts
1 small bundle green beans, trimmed
1 small size carrot, cut into wedges
1 medium size whole onion
2 medium size onion, quartered
1 stalk celery, chopped
2 tsp. peppercorns
salt

Nilagang Oxtail - Cooking Procedure


Cooking procedure:

Wash oxtail thoroughly and remove all traces of blood. Put in a large casserole, add enough water to cover and let boil for 2-3 minutes. Drain and discard first boiled liquid, remove all traces of scum. Return beef on same casserole and add fresh water up to 1/2 full. Add the whole onion, celery and peppercorns, bring to a boil and simmer for 1 1/2 to 2 hours or until beef are tender. Removing scum that rises and adding water if required. Add in carrot, sweet corn and quartered onion, cook for 3-5 minutes or until cooked. Season with salt. Add in cabbage and green beans, cook for another 2-3 minutes or until vegetables are just cook. Serve at once with a dipping sauce of patis, kalamansi and siling labuyo.






2 comments:

lishapisa said...

what a great blog. I am so happy to have stumble here. Making Ox tail soup tonight and yes going to add a cob of corn . not sure if you will see this since this is from 2008. ....off to explore your blog :)

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ut-man said...

Welcome to OPC lishapisa...

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