Oxtail Sarciado, Kinamatisang Oxtail

Oxtail Sarciado, Kinamatisang Oxtail. Our kinamatisan version is not new but it is one of the earliest innovative Pinoy dish that we have published here at OPC. My kinamatisan was inspired by a dish that was regularly cooked by a good friend and work colleague when I was working in Abu Dhabi. That kinamatisan recipe uses pork or chicken. Click the link list below to check them out.

Beef Mechado, Pinoy Version 
Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok 
Pork Sarciado, Sarciadong Baboy, Kinamatisang Baboy 
Beef Mechado 

Today using the same cooking method I would like to share another version of my kinamatisan using oxtail, simply called Oxtail Sarciado, Kinamatisang Oxtail. Oxtails are great when cooked as stew. It gives a thick oily sauce and with full of flavours. I though oxtails would be good for a kinamatisang dish. The only issue is the oxtail has to be slow cooked separately before stewing with the tomatoes. Here is the recipe of my Oxtail Sarciado, Kinamatisang Oxtail. Try it.

Ingredients:

1 kilo oxtail

3 medium size potato, peeled, quartered

1/2 head garlic, peeled, crushed

1/2 head garlic, peeled, crushed, chopped

6 pieces medium size tomato, coarsely chopped

2 pieces medium size onion, peeled, coarsely chopped

1 small bunch parsley, trimmed, chopped

1 small can cooked green peas, drained

1/4 cup fish sauce

1 tbsp. tomato paste

2 tsp. crushed peppercorns

1 tbsp. paprika

6-8 pieces bay leaves

salt to taste

cooking oil

Cooking procedure:

In a medium sauce pan put in the oxtail and fill with water up to about 2” above the meat. Add in the crushed garlic, 2 to 3 pcs. bay leaves and about 1 tsp. crushed peppercorns. Bring to a boil and simmer for 45 to 60 minutes or until the oxtail is just tender. Remove all scams that rises. Add more water as necessary. When done separate the oxtail from the broth. Keep aside.

In another medium size sauce pan. Sauté the garlic and onion until fragrant. Add in the tomatoes and stir cook for a minute. Add in the oxtail, fish sauce, tomato paste, ground peppercorns, paprika, bay leaf and parsley. Continue to stir cook for 2 to 3 minutes. Add in the 4 to 6 cups of the reserved water. Bring to a boil and simmer for 8 to 10 minutes at low to moderate heat. Now add in the potatoes and continue to cook for another 8 to 10 minutes or until the potatoes are cooked and the sauce has reduced to about half. Add in the green peas. Correct saltiness if required. Cook for another minute. Serve with a lot of rice.