Ox-Tail Stew Chinese Style

Name: Ox-Tail Stew Chinese Style (Hung hui niu wei)
Cuisine: Chinese
Ingredients: 1 tablespoon wine; 6 cups cold water; 3 cups tomatoes (cut into cubes); 1 oxtail (about 2 pounds); 3 tablespoons lard; ½ cup sliced carrot; 1 cup diced onion; 3 tablespoon oil; 1 teaspoon salt; 2 tablespoons soy sauce (dark); 2 tablespoons soy sauce (dark); 2 tablespoons flour; 3 tablespoons catsup

Hung hui niu wei

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 oxtail (about 2 pounds)
3 cups tomatoes (cut into cubes)

Asia
Taiwan
Dinner
Stew

Method

Soak the ox-tail in boiling water for 5 minutes. Then brush and clean it. Cut the ox-tail into sections according to its cartilage. Put them in a pan. Add 1 cup of tomatoes, 6 cups of water (enough to cover the ox-tail) and 1 tablespoon of wine. Cover. Stew about 3 hours over low heat until tender.
Heat 3 tablespoons of oil in a frying pan. Fry the onion cubes