Sweet Sour Oxtail From Indonesia Recipes

Steps:

• Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
• Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
• Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
• Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
• Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

Steps:

• In slow cooker, add water and oxtails,simmer until meat is tender.
• In a large pan, add oil then saute onion and garlic.
• Combine all other ingredients except the oxtails.
• Mix well and then add the oxtails.
• Cook with low heat, stirring occasionally.
• Simmer until thick.

Steps:

• Mix together paste ingredients and set aside.
• Melt butter in a heavy pan.
• Add chicken broth, diced green pepper, and pineapple.
• Cover and simmer for 5 minutes. Add the cornstarch paste and the finishing sauce ingredients.
• Simmer, stirring constantly, until the mixture thickens.