Asian Style Beef Oxtail

Trim Ox-tail and remove excess fat, do leave a small amount. Cover Ox-tail with flour on all sides.

Slice two of the three onions and roughly dice the garlic.

Roughly dice lemon grass (skip this step if you bought lemon grass paste or bottled ones).

In a frying pan, brown all sides of the ox-tail and put ox-tail on paper towels to soak excess oil.

In the large pot, slightly brown garlic and onions. 2-3 minutes. Put Ox-tail on top of onion/garlic mixture. Add the beef stock into the pot (make sure enough beef stock to cover the ingredients); add lemon grass; add 2 tablespoon of oyster sauce and then add 1 big piece of stone sugar (more or less depending on your taste). Bring the Ox-tail to the boil, make sure all the ingredients are stirred in. On medium to low heat cook uncovered for 30 minutes, 30 minutes covered (stirring occasionally).

Put aside let it cool, once cooled put in fridge OVERNIGHT. This is an important step. Next day, take pot out of fridge, remove the white/cream stuff of the top layer (this is excess oil/fat from frying onions and the oxtail).

Return Ox-tail and bring to the boil (stirring occasionally to avoid mixture sticking to the bottom of the pot, this tend to happen from heating cold food). Cook for another 45-60 minutes on medium to low heat, stirring occasionally, this is also the perfect time to taste and see what needs to be added, this depends on your taste. Add desire vegetables into the mixture at the appropriate cooking time.

(Extra step) you can thicken the sauce to your desire by mixing equal amount of flour and cornflour with water (mix well or else there will be lumps), 1/2 tablespoon each will thicken it slightly, more to thicken it more. Serve with Rice or mash potatoes. (I prefer rice)