The best Oxtail Stew and Beef Borscht Soup Hong Kong-style easy recipe. Rich, flavorful and tender.

The best Oxtail Stew and Beef Borscht Soup Hong Kong-style easy recipe. Rich, flavorful and tender.

January 24, 2020 0 By Luis Garrison


Hi, I am very excited here and you are in for a treat. We are going to cook a beautiful slow cooked oxtail stew and a lovely Hong Kong style oxtail Borscht at the same time. This is a British and Ukrainian classic with a twist. It is rich, super flavourful, with fall-off-the bone-tender meat. A truly special occasion dish and you are going to love it. Coarsely chopped carrot, celery and onion Blanch oxtails in boiling water for 10 minutes, rinse well in cold water The goal of blanching the oxtails is remove foam, debris and fat. This can get rid of Smelly and gamey taste (雪味、腥味、騒味). Since the food is expanding during cooking and rinse-it under cold water will shrinking it, the meat after this process will be more tender. Let them dry for few minutes, put some salt and pepper to your taste. Put 3 tablespoons of flour in a freezer bag. Put one third the oxtail pieces into the flour, toss well to coat them with flour. Put another third in the bag. Repeat with the remaining oxtail pieces. Put 2 tablespoons of the oil in a large frying pan with medium heat Put 3 cloves of garlic in the frying pan Brown the oxtail over a medium heat for about 10 minutes, turning every now and then, until light brown all over. Turn the frying pan to a low heat and add the onions, carrots and celery, stirring occasionally. Cook gently for 10 minutes, or until softened and lightly browned. Add the bay leaves, thyme, rosemary. Tip the oxtail pieces and , stirring occasionally. Cook gently for about 10 minutes. Add the tomato paste and Stir in the beef or chicken stock and 500ml of water. Put the frying pan on the heat and bring to a gentle simmer. Cover with a lid and cook in low heat for 4 hours. Stir every hour, otherwise, the bottom may be burned. If you have thermal cooker like Thermo pot (I have two of them), you can use it.Thermal cooker is a vacuum cooker. You can simply put tip the oxtails pieces in the pot, after simmering. It has the ability to keep food at 160F for over 8 hours and it has the ability to trap the flavour and nutrients. After 8 hours in the thermal cooker, it is done. No electricity. You get the vacuum cooker from Amazon. In a large pot over medium heat, add 2 tablespoon vegetable oil. Add carrot, onion, potatoes and saute for 5 minutes. Add cabbage and cook for another 3 minutes. Add 500ml of water bring them to boil. Add celery and cook for 5 minutes. For the oxtail stew, remove the top layer of fat. Take out about 500ml of meat juice, use sieve to remove the debris. Add the meat juice to the soup. Add the chopped tomatoes to both oxtail borscht and the oxtail stew cook for another 15 minutes. Add salt to taste. Take some oxtails and add them to the soup. The oxtail borscht – Hong Kong style is now ready to serve. And the oxtail stew is also ready to serve. Remove the bone if you wish. It is rich, super flavourful, with fall-off-the-bone-tender meat. Lots of love everyone, thanks ever so much for watching . And enjoy the oxtails! Please comment below and do not forget to subscribe if you have not already. Also share this video with your friends and family.