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Slow cooker oxtail sinigang
When tenderizing tough cuts of meat like oxtail, I find that the slow cooker does the job well. In the summer (and summer in the tropics can be really offensive), using a slow cooker means less stored heat in the kitchen.
Course
Main Course, Soup
Cuisine
Filipino
Prep Time
15
minutes
minutes
Cook Time
10
hours
hours
20
minutes
minutes
Total Time
10
hours
hours
35
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
For slow cooking the oxtail
1
kilogram
oxtail
cut into 2-inch rings
4
cloves
garlic
crushed
2
shallots
halved
6
peppercorns
1
tablespoon
salt
To complete the dish
2
tablespoons
cooking oil
3
cloves
garlic
minced
2
shallots
peeled and thinly sliced
2 to 3
tomatoes
diced
1
finger chili
slit vertically
2 to 4
cups
bone broth
or as needed
fish sauce
to taste
12
pieces
okra
(tips cut off) diced
1 to 2
medium
taro
peeled and cut into 2-inch cubes
1
bunch
yard-long beans
(tips cut off), cut into 2-inch lengths
1
bunch
water spinach
cut into 2-inch lengths, stalks and leafy portion separated
2
eggplants
cut into 2-inch cubes
1
radish
peeled and thinly sliced
1 to 2
cups
tamarind juice
Instructions
Slow cook the oxtail
Place the oxtail in a pot. Cover with water. Boil for 10 minutes. Drain and rinse well.
Place the rinsed oxtail in the slow cooker. Pour in enough water to cover. Add the garlic, shallots, peppercorns and salt.
Slow cook the oxtail for eight hours on high or up to 12 hours on low.
Cook the sinigang
Strain the cooked oxtail. Reserve the broth.
Heat the cooking oil in a pot. Saute the garlic, shallots, tomatoes and finger chili.
Pour in the oxtail broth. If there isn't enough, pour in some or all of the bone broth as well. Season with fish sauce. Bring to the boil.
Add the vegetables starting with what needs to cook longest, and adding the rest in five to ten-minute increments.
Add the strained oxtail to the vegetables in the pot.
Stir in the tamarind juice. Taste and add more fish sauce, if needed.
Bring to a simmer and cook, covered, for another five minutes.
Taste the sinigang broth one last time and add more fish sauce, if needed, before serving.