Oxtail Stew

600g of oxtails

300g of beef tendons – cut into thumb-sized pieces

¼ cup of freshly ground Black Pepper

4 carrots – cut into thumb-sized pieces

3 potatoes – cut into large chunks

2 large yellow onions – cut into 4 quarters

3 cinnamon sticks

4 star anise

8 tablespoons of dark soy sauce

To taste – sugar and salt

Water

Oil

1. Boil the oxtail, throw out the water and rinse the oxtail

2. Add a tablespoon of oil to a heated pan, add in cinnamon sticks and star anise and fry till fragrant. Add onion, oxtail and tendon and mix the ingredients well.

3. Add in freshly grounded pepper.

4. Add water to the pan, until the amount of water is covering the meat. Add in the dark soy sauce. Bring to boil and simmer on low heat for 4 – 5 hours.

5. In the last hour of cooking, when the meat is 80% tender, add in the carrots and potatoes, followed by salt and sugar to taste

6. Scoop up a serving of oxtail stew and garnish with coriander

7. Serve warm

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.