Ginisang Munggo with Oxtail

Ginisang Munggo with Oxtail
Ginisang Munggo with Oxtail. Here is a dish made up of two of my favorite Pinoy food, munggo and oxtail. Ginisang munggo with oxtail is dish that is worth trying if you are looking for special cooking method of that lowly Pinoy favourite ginisang munggo. This is not the first time that I have tried to use different meat ingredients for ginisang munggo. Check the links below should you be interested or looking for alternative ingredients for your ginisang munggo.

Ginisang Munggo with Oxtail Soup

For today ginisang munggo recipe I used oxtail for the meat ingredients. To make the dish I have to boil the mung beans and the oxtail separately for easier adjustments of cooking time since I this is the first time that I cooked the dish. Theoretically it is possible to boil the oxtail first the add the mung beans in the same pot, but this require a little experience and skills on how soon the mung beans are added in the already cooking oxtail.

Mung beans with Oxtail

For the vegetable ingredients I just used spinach and eggplant, these are the only available vegetables at my location at that time. Of course the usual ginisang munggo vegetable ingredients can be used if it’s available at your location. Here is the recipe of my Ginisang Munggo with Oxtail.


1 kilo oxtail
2 cups mung beans
2 big size eggplant, sliced
2 large bag baby spinach
4-6 pieces long green chili
1/2 head garlic, chopped
1/2 head garlic, crushed
2 thumb size ginger, peeled, cut into thin strips
1 thumb size ginger, peeled, crushed
1 large size onion, chopped
1 medium size onion, quartered
2 large size tomato, chopped
1/4 cup fish sauce

Cooking procedure:

Ginisang Munggo with Oxtail - Cooking Procedure

Ask the butcher to saw cut oxtail crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes. Discard first boiled liquid and rinse the boiled oxtail off scum. Now pour in fresh water to cover oxtail, add in the crushed garlic, crushed ginger and quartered onion, bring to a boil, and simmer for 1 1/2 to 2 hours or until oxtail are tender. In the meantime in a separate large sauce pan place the washed mung beans and add in enough water to about 2 to 3 inches above the mung beans line, bring to a boil and simmer for 15 to 20 minutes or until the beans disintegrate and the desired liquid consistency is achieved. Take out all scum that rises to the surface and add more water as necessary. When the oxtail are tender separate it from the boiling liquid and keep aside. Using a sieve to filter out the residue add the boiling liquid to the now simmering mung beans. Now sauté the garlic and ginger until fragrant add in the onion and tomato and continue to stir cook for about a minute. Add in the boiled oxtail and fish sauce and continue to stir cook for about 2 to 3 minutes. Add in the stir cooked oxtail to the simmering mung beans, continue to cook for about 3 to 5 minutes. Correct saltines if require. Add in the eggplants or similar vegetable and green long chili, cook for another 2 to 3 minutes. Now add the spinach and cook for another half a minute. Serve with a lot of rice.

See other oxtail recipes:

Kalderetang Buntot ng Baka, Oxtail Kaldereta
Oxtail Sopas, Oxtail with Macaroni Soup
Oxtail with Mushroom Sauce
Sop Buntut, Sup Buntut, Indonesian Oxtail Soup
Oxtail Kare Kare, Buntot ng Baka


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