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How Chinese Chefs Cook Cantonese Oxtail Stew

Dive into the art of Cantonese cooking with our step-by-step guide to making the perfect Oxtail Stew! In this video, we'll uncover the secrets behind this classic dish cherished for its rich flavors and tender meat. Watch as skilled Chinese chefs share their expertise, demonstrating traditional techniques and essential ingredients that bring this stew to life. What You'll Learn: Ingredient Breakdown: Discover the key components and seasonings that define Cantonese Oxtail Stew, including star anise, ginger, and soy sauce. Preparation Tips: Learn how to properly prepare and sear the oxtail to enhance its flavor and texture. Cooking Techniques: Follow along as chefs walk you through the simmering process, ensuring a hearty and flavorful stew. Serving Suggestions: Get tips on how to serve and pair your oxtail stew for a truly authentic Cantonese dining experience. Perfect for home cooks and food enthusiasts, this video will elevate your culinary skills and introduce you to the rich tradition of Cantonese cuisine. Don’t forget to like, comment, and subscribe for more delicious recipes and cooking tips! Cantonese Oxtail Stew Recipe Ingredients: Oxtail: 2-3 pounds, chopped Potatoes: 2 large, peeled and chopped Onions: 2 medium, finely chopped Chinese Brown Sugar: 1 slab Chili Sauce: 1 tsp Crushed Tomatoes: 1 cup Crushed Garlic: 1 tbsp White Pepper: To taste Soy Sauce: 1/2 cup Dark Soy Sauce: 2 tbsp White Vinegar: 2 tbsp Oyster Sauce: Drizzle Sesame Oil: Drizzle Fermented Red Bean Curd: 2 cubes, plus a few tsp of jar sauce Hoisin Sauce: 2 tsp Cornstarch: 1-2 tbsp mixed with water to make a slurry Instructions: Prepare the Oxtail: In a large pot, bring water to a boil and add the oxtail pieces. Boil for 10 minutes to remove impurities. Drain and set aside. Prepare Vegetables and Aromatics: Chop the potatoes into chunks. Finely chop the onions and place on a plate. On the plate with onions, add the slab of Chinese brown sugar, chili sauce, crushed tomatoes, and crushed garlic. Stir-Fry the Oxtail: In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the blanched oxtail pieces and stir-fry until they begin to brown. Sprinkle with white pepper and continue to stir-fry for a few minutes. Add Aromatics and Sauces: Add the plate of prepared ingredients (onions, brown sugar, chili sauce, crushed tomatoes, garlic) to the pot with the oxtail. Stir-fry for a few minutes until the onions start to soften. Add Sauces and Seasonings: Pour in the soy sauce, dark soy sauce, and white vinegar. Drizzle in oyster sauce and sesame oil. Add the fermented red bean curd along with a few teaspoons of its jar sauce. Stir in the hoisin sauce. Simmer the Stew: Add enough water to cover the oxtail and bring the mixture to a boil. Reduce the heat to low and let it simmer, uncovered, for 45 minutes. Thicken the Stew: Mix the cornstarch with a small amount of water to create a slurry. Stir the cornstarch slurry into the stew to thicken the sauce. Continue to simmer for an additional 30 minutes, or until the oxtail is tender and the stew has thickened to your liking. Add Potatoes: About 15 minutes before the stew is done, add the chopped potatoes to the pot. Serve and Enjoy: Once the oxtail is tender and the sauce has thickened, taste it and adjust the seasoning if necessary. Serve hot over steamed rice or with crusty bread. Enjoy your flavorful Cantonese Oxtail Stew! Join this channel to get access to the perks:    / @cantonesefoodrecipes