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Hed Chef: The artwork of a easy oxtail stew, Food News & Top Stories

SINGAPORE – Relish this flavour powerhouse of a Chinese-style oxtail stew that may be a breeze to cook dinner. Most home cooks have at the least one stew of their repertoire. If you want to refresh your listing of signature dishes, that is one recipe so as to add to your assortment. For noob cooks, oxtail stew might be simply the dish to spice up your confidence as you embark in your private culinary journey.

Why are stews nice for the home cook dinner? They are straightforward to cook dinner and so they style even higher when stored in a single day. How tough can or not it’s to throw the whole lot in a pot?

But a secret to a really flavoursome stew is to brown the meat earlier than the stewing. Placing the meat in a scorching scorching pan creates these deep meaty flavours that go towards making your stew successful. The disadvantage is having yet another merchandise to scrub.

This is the place the sauce pot from the brand new line of Corningware Plasma Cast Aluminium Cookware from Corelle Brands turns out to be useful. Brown and stew the oxtail in the identical pot. You get the comfort of one-pot cooking with out compromising on flavour.

I like the wealthy gelatinous texture of oxtail which supplies a slight gumminess to the stew. To hold the stew from being cloying, I skip utilizing flour to thicken the stew, counting on diced tomatoes for texture and flavour. Worcestershire sauce accentuates the stew with a savoury tang.

A easy mixture of spices like star anise, cloves, a cinnamon stick and black pepper retains any sturdy meaty odours in verify.

Don’t estimate the function of daikon in your stew. This plain-looking member of the radish household imparts such marvellous sweetness that it’s pointless to make use of beef stock.

With a diameter of 24cm, the 5-litre sauce pot is a snug dimension for home cooking. Crafted from forged aluminium, the sauce pot has glorious warmth distribution – well-suited for stewing the place you need gradual and even cooking.

The cookware has a patented medical grade bio-ceramic coating that stands as much as abrasion and warmth nicely. The product line, which features a 32-cm wok and 28-cm saute pan, can be utilized on fuel, induction, halogen and electrical coil cookers and also you want solely low to medium warmth to cook dinner your meals.

Watch this house for extra deliciously straightforward recipes on Sept 10, 17 and 24.

  • Care in your cookware


  • Corningware Plasma Cast Aluminium Cookware 24-cm (5-litre) sauce pot
  • 1. Before utilizing the cookware for the primary time, hand wash it totally with heat soapy water. Rinse and dry.

    2. Use cooking utensils fabricated from wooden, nylon, silicone or plastic in your cookware.

    three. Always permit the cookware to chill utterly earlier than cleansing. For cussed residue, make cleansing simpler by pouring scorching water and a bit detergent into the cookware. Allow the water to chill earlier than washing.

CHINESE-STYLE OXTAIL STEW

INGREDIENTS

30g butter

800g oxtail, minimize into 5 giant items

40g ginger, halved and bruised

100g complete garlic cloves (with skins on), frivolously bruised

1 giant crimson onion (200g), sectioned

2 carrots (220g), minimize into three.5-cm items

1 medium-sized daikon (580g), minimize into three.5-cm thick rounds

three tomatoes (450g), diced

1.2 litres of water

three Tbs gentle soya sauce

three Tbs Worcestershire sauce

1 star anise

three cloves

1 cinnamon stick

1 tsp coarse black pepper

2 tsp salt

100g bunashimeiji mushroom, base eliminated

1 stalk of Chinese celery, sliced

METHOD

1. Add the butter into the pot over medium warmth. As the butter begins to soften and sizzle, add the oxtail and fry for eight minutes, turning over every bit of oxtail at intervals to make sure all sides are browned.


PHOTO: HEDY KHOO

2. Add the ginger and garlic cloves. Fry for two minutes till fragrant.

three. Add the onion and fry for 1 minute.

four. Add the carrots and fry for 1 minute.

5. Add the daikon and pour the water into pot.

6. Add the diced tomato and season with gentle soya sauce and Worcestershire sauce.

7. Add within the star anise, cloves, cinnamon stick and coarse black pepper.

eight. Season with salt and stir.

9. Cover and simmer on low warmth for two hours and 20 minutes.

10. Add the bunashimeiji mushroom into the pot and simmer for three minutes till tender.

11. Transfer oxtail stew into serveware and garnish with Chinese celery simply earlier than serving.

Makes 5 servings.

Kitchenware courtesy of Corelle Brands.


Special promotion

Enjoy discounted costs while you buy Corningware Plasma Cookware from now till the tip of October (2018), whereas shares final.

The promotional worth for the 28-cm saute pan is $79 (regular worth: $99), the 32-cm wok is $89 (regular worth: $109), and the 24-cm sauce pot is at $69 (regular worth: $89).

The cookware is out there for buy at BHG Bugis, Tangs VivoCity, OG Albert, OG Orchard Point, OG People’s Park.

Corningware is celebrating its 60th anniversary with roadshows. For extra info, go to www.corellebrandsasia.com/event-promotions

For enquiries, name 6468-2008.

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