Oxtail with Mushroom and Oyster Sauce

Oxtail with Mushroom and Oyster Sauce. I just love oxtail no matter how it is cooked, braised or soup dish, you can never go wrong. To most Pinoy oxtail or beef tail are considered premium cut of beef. Beef tails are usually available in Metro Manila wet markets with skin on, I hope I could cook a Kare Kare dish using beef tails with skin on, that would be extra yummy particularly the gel like skin of the beef tails when properly cooked.

Real oxtail can be found more often on bigger supermarkets in Metro Manila, usually imported from Australia and they do not come cheap, so with the beef tails with skin on sold in Metro Manila wet markets. There are already several recipes of oxtail on our archives that you can try should you are looking for oxtail dish just click the links below to see the recipes.

Ginisang Munggo with Oxtail
Kalderetang Buntot ng Baka, Oxtail Kaldereta
Oxtail Sopas, Oxtail with Macaroni Soup
Oxtail with Mushroom Sauce
Sop Buntut, Sup Buntut, Indonesian Oxtail Soup
Oxtail Kare Kare, Buntot ng Baka

Today I would like to share another innovative oxtail dish. I have been thinking a simple way to cook these oxtails that have been lying around on the fridge for some time now. I do not want to cooked Oxtail Kare Kare again, this time I thought of an oxtail braised dish with a touch of Chinese by using star anise and cinnamon sticks. Here is the recipe on how I cooked this another innovative dish Oxtail with Mushroom and Oyster Sauce.

Ingredients:

1 1/2 kilo oxtail
100 grams fresh shitake mushroom, sliced
100 grams fresh extra-large button mushroom, sliced
1 big size onion, peeled quartered
1 head garlic, cut crosswise
2 thumb size ginger, crushed
3-4 pieces star anise
1 small stick cinnamon
1 small bundle spring onion, chopped
1-2 tbsp. cracked pepper corns
2-3 pieces bay leaf
2/3 cup cornstarch
1/2 cup oyster sauce
1/2 cup soy sauce
2-3 tbsp. sugar
salt
cooking oil

Cooking procedure:

Using a frying pan heat a couple of spoon of cooking oil until it start to smoke. Sear the oxtail in batches and keep aside. Using a large sauce pan add in the seared oxtail, add water up to 2 inches above the oxtail. Add in the soy sauce sliced whole garlic, crushed ginger, cracked peppercorns, quartered onion, star anise, cinnamon stick and some salt. Bring to a boil and simmer for 2 to 3 hours or until just tender at low to medium heat, add more water as necessary. Now add in the oyster sauce and sugar, simmer for 10 to 15 minutes until the meat starts to fall off from the bones and the liquid has reduced to about half. Correct saltines if required. Add in the mushrooms and continue cook for 2 to 3 minutes. Thicken sauce with cornstrach diluted in 1/4 cup of water. Cook for another minute until the sauce thickens. Serve garnished with spring onion.

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Ginisang Munggo with Oxtail

Ginisang Munggo with Oxtail. Here is a dish made up of two of my favorite Pinoy food, munggo and oxtail. Ginisang munggo with oxtail is dish that is worth trying if you are looking for special cooking method of that lowly Pinoy favourite ginisang munggo. This is not the first time that I have tried to use different meat ingredients for ginisang munggo. Check the links below should you be interested or looking for alternative ingredients for your ginisang munggo.

Ginisang Munggo with Pork Pata, Mung Beans with Pork Leg
Mung Bean Soup with Bacon and Pork Chicharon
Ginisan Munggo with Samon Belly
Ginisang Munggo with Talbos ng Sili
Ginisang Munggo with Sotanghon
Ginisang Red Mung Beans
Guinataang Munggo, Mung Bean Soup with Coconut Cream
Ginisang Munggo with Talbos ng Sili
Ginisang Munggo

For today ginisang munggo recipe I used oxtail for the meat ingredients. To make the dish I have to boil the mung beans and the oxtail separately for easier adjustments of cooking time since I this is the first time that I cooked the dish. Theoretically it is possible to boil the oxtail first the add the mung beans in the same pot, but this require a little experience and skills on how soon the mung beans are added in the already cooking oxtail.

For the vegetable ingredients I just used spinach and eggplant, these are the only available vegetables at my location at that time. Of course the usual ginisang munggo vegetable ingredients can be used if it’s available at your location. Here is the recipe of my Ginisang Munggo with Oxtail.


Ingredients:

1 kilo oxtail
2 cups mung beans
2 big size eggplant, sliced
2 large bag baby spinach
4-6 pieces long green chili
1/2 head garlic, chopped
1/2 head garlic, crushed
2 thumb size ginger, peeled, cut into thin strips
1 thumb size ginger, peeled, crushed
1 large size onion, chopped
1 medium size onion, quartered
2 large size tomato, chopped
1/4 cup fish sauce
salt

Cooking procedure:

Ask the butcher to saw cut oxtail crosswise at 1 1/2” thick slices. Wash thoroughly, put in a large pot, cover with enough water, bring to a boil for 3 to 5 minutes. Discard first boiled liquid and rinse the boiled oxtail off scum. Now pour in fresh water to cover oxtail, add in the crushed garlic, crushed ginger and quartered onion, bring to a boil, and simmer for 1 1/2 to 2 hours or until oxtail are tender. In the meantime in a separate large sauce pan place the washed mung beans and add in enough water to about 2 to 3 inches above the mung beans line, bring to a boil and simmer for 15 to 20 minutes or until the beans disintegrate and the desired liquid consistency is achieved. Take out all scum that rises to the surface and add more water as necessary. When the oxtail are tender separate it from the boiling liquid and keep aside. Using a sieve to filter out the residue add the boiling liquid to the now simmering mung beans. Now sauté the garlic and ginger until fragrant add in the onion and tomato and continue to stir cook for about a minute. Add in the boiled oxtail and fish sauce and continue to stir cook for about 2 to 3 minutes. Add in the stir cooked oxtail to the simmering mung beans, continue to cook for about 3 to 5 minutes. Correct saltines if require. Add in the eggplants or similar vegetable and green long chili, cook for another 2 to 3 minutes. Now add the spinach and cook for another half a minute. Serve with a lot of rice.


See other oxtail recipes:

Kalderetang Buntot ng Baka, Oxtail Kaldereta
Oxtail Sopas, Oxtail with Macaroni Soup
Oxtail with Mushroom Sauce
Sop Buntut, Sup Buntut, Indonesian Oxtail Soup
Oxtail Kare Kare, Buntot ng Baka

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