New Jersey’s 51 best food trucks, 2023 edition

Nana Bridget's Oxtail Casserole

This oxtail casserole was one of Mum's favourite recipes that Nan would make. It's hearty and a comforting dish for the family.

We are proud to share these family recipes with you. We love that our family has held on to these recipes for us and we encourage you to keep your family's favourite recipes in a safe place. We found a lot of inspiration for our cookbook in our grandmothers' recipes and we are excited it will be something we can pass on one day.

Ingredients1 ⅕ kgsOxtail pieces (Main)½ cupFlour5 TbspOlive oil1 largeOnion, diced2 clovesGarlic, chopped1Carrot, peeled and diced1 stalkCelery, diced½ cupRed wine2 cupsBeef stock1 tinTomato, 400g, in pureeDirections

Set oven to 170C. Dry the pieces of oxtail with paper towels and, in a large bowl, coat the meat with the flour and season.

In a large, ovenproof pot, heat oil on high. Shake excess flour from oxtail, brown in batches and set aside.

Reduce the heat to medium and add the onion, garlic, carrot and celery to the pot. Season and cook for 5 minutes or until softened. Add the wine and cook for 3 minutes.

Add the stock and bring to a simmer. Return the meat to the pot and add the tin of tomatoes. Bring to a simmer and season.

Put a lid or tinfoil over the pot and place it in the oven and cook for 3 hours, checking each hour to make sure the liquid has not evaporated. Add a bit more water or stock if it looks too dry.

Remove from the oven. The casserole is ready when the meat is tender and falls apart easily. Serve with mash and green vegetables.

Check out more of Karena and Kasey's family recipesRelated recipes

Filipino Beef Stew With Peanut Sauce (Kare-Kare)

Chef notes

I love this dish because it is hearty and perfect for the colder months. It has a unique flavor with the shrimp paste and peanut butter combination, which works out magically. This is a great dish for people who are familiar with Filipino food and want to learn more than just your standard lumpia and adobo recipes.

Swap option: Swap oxtail for beef chuck; swap peanut butter for almond butter.

Preparation

For the braised beef:

1.

Season the beef with salt and pepper.

2.

In a heavy-bottomed pot, heat up your oil and sear the beef on all sides until dark golden brown.

3.

Add in the remaining ingredients.

4.

Bring up to a boil and down to a simmer until the beef is fork-tender (approximately 1½ to 2 hours).

5.

When the beef is tender, remove it from the braising pot and strain it. Reserve the liquid and save it to make the sauce.

For the sauce:

1.

Heat the oil in a pan and add the annatto powder, then sauté the onions and garlic on medium-low heat until tender.

2.

Add in shrimp paste and cook for 1 minute.

3.

Add in the braising liquid, peanut butter, sugar, cider vinegar and peanuts. Cook for approximately 10 minutes, until thickened. Then, using a hand blender, blend the sauce.

4.

Add in the meat and cook for 10 minutes.

5.

Check if the sauce needs any extra seasoning.

For the vegetables:

1.

Bring a pot of water to a boil, season with salt and blanch the bok choy for 2 minutes, or until tender but al dente.

2.

Immediately place them in an ice bath so they stay a vibrant green.

3.

Once cool, drain them onto a plate lined with a paper towel and keep them at room temperature.

4.

Heat up your oil in a nonstick pan and sear the Japanese eggplant, flesh-side down, for 3 to 4 minutes, then flip over and cook on the other side until just cooked through.

5.

Remove them from the pan and place them on a plate. Lightly season with kosher salt. Reserve at room temperature.

To serve:

Plate the braised beef with the sauce in a bowl, then add in your blanched baby choy and eggplant.

Garnish with chopped peanuts and serve with rice.

Chinese Braised Oxtails With Mushrooms

Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried vegetables and plenty of steamed rice. This is based on my grandmother's recipe.

The addition of beef tendon is optional but I like it because it makes the sauce richer and stickier; if you use it, ask the butcher to cut it into two-bite pieces. The butcher should also cut the oxtail about 2.5cm (1in) wide, and saw the larger (in circumference) pieces through the bone.

Chung choi is preserved turnip green. It's usually sold rolled up into little bundles, but if you buy it from vendors who make their own, the pieces will be much larger.

If you use lotus root, peel it, then rinse it well, especially through the holes, in case there's any mud. After slicing it, you might need to rinse the pieces again, to remove any lingering mud.

My grandmother served braised oxtail with white rice, to sop up the delicious sauce. It's also good served over boiled noodles.

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New Jersey's 51 best food trucks, 2023 edition