1. Cut Oxtail into sections. Put them in a pot. Add 2 cups tomato, 2 1/2 cups water (enough to cover the ox tail) add 1 tablespoon wine. Cover. Stew about 3 hours over low heat until tender.
2. Heat 2 Tablespoon Oil in frying pan. Fry onion cubes. Add carrots + 1 cup of tomato cubes. Stir + fry a few min. Add 1/4 cup of beeg soup (from #1). Cook over low heat until carrots are soft. Then add 2 tablespoon catsup and 2 tablespoon soy sauce and 1 teaspoon of salt.
3. Add the prepared oxtail. Stir and bring to boil (about 3 min) Remove to plate and serve.
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