Pinatolang Oxtail

Pinatolang Oxtail
Pinatolang Oxtail. While looking for vegetables at Darwin’s CBD Woolworths Supermarket it immediately caught my attention on a vegetables that seams look like patola. It was strange but after making a closer look it was a patola indeed. Without hesitation I grab some of the good ones. Without any doubt I am making pinatola soup out of it. Immediately proceed to the meat section of the supermarket to look for my meat ingredients. There I find stacks of oxtails, what would be the better way for my pinatolang sabaw dish would be.

Pinatolang Oxtail Dish

I have already cooked and posted several version of pinatolang sabaw. Just click on the link list below to check them out.

Cooking my Pinatolang Oxtail is no brainer. It is basically just a nilaga dish using patola for the vegetable ingredients. Cooking oxtail takes time. I suggest to cook your oxtail long and slow at low simmer till the meats literally fall of the bones. Slow cooking is the best cooking method to draw out all the flavors to the soup.

Pinatolang Oxtail Recipe

Here is the recipe of my Pinatolang Oxtail.

Ingredients:

1 kilo oxtails cut in 1 1/2 to 2” in lengths
2-3 large size patola, skinned, cut into circles/crosswise
1 whole garlic
1 tbsp peppercorn
2 medium size onion, quartered
1 bunch spring onion, chopped
salt

Cooking procedure:


Put the oxtails in a large heavy pan. Add enough water to cover above 2 inches the oxtails. Add the whole onion, garlic and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 1 1/2 to 2 hours or until the oxtails are tender. Remove the now tender oxtail from the pan and keep aside. Place the remaining broth in a big bowl, set aside. Wash the pan of all scum, using a sieve strain the broth and replace in the same pan, add more water as necessary. Return the oxtail in the pan let it boil for a couple of minutes. Season with salt to taste. Now add in the patola and cook for another 2 to 3 minutes or until vegetables are just cook. Now add some choppep spring onion just before serving. Serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

0 comments:

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...