Slow cooker oxtail sinigang
A variant of the iconic Filipino sour soup, sinigang na buntot ng baka, or oxtail sinigang, is not as common as its pork tail sibling. It takes much longer to tenderize oxtail but waiting is worth it.
Servings 4 people
Ingredients
For slow cooking the oxtail
- 1 kilogram oxtail (2.2 pounds) cut into 2-inch rings
- 1 tablespoon cooking oil
- 4 cloves garlic crushed
- 2 onions peeled and diced
- 4 tomatoes diced
- 2 tablespoons fish sauce
To complete the dish
- 15 kamias (bilimbi) cut into rings
- 12 pieces okra tips cut off sliced
- 2 to 3 eggplants diced
- 1 bunch spinach tough ends cut off and discarded (cut into manageable lengths if the stalks are long)
- fish sauce to taste
Instructions
Slow cook the oxtail
- Place the oxtail in a pot. Cover with water. Boil for 10 minutes. Drain and rinse well.
- Heat the cooking oil in a pan and saute the garlic, onions and tomatoes. Transfer the vegetables to the slow cooker.
- Place the rinsed oxtail in the slow cooker. Pour in enough boiling water to cover. Slow cook the oxtail for eight hours on high or up to 12 hours on low.
- Scoop out the cooked oxtail. Reserve the broth and vegetables.
Cook the sinigang
- Boil the kamias in two cups of water until very soft. Set aside.
- Heat four cups of oxtail broth in a pot and, when boiling, drop in the okra. Cook for five minutes.
- Add the eggplants and cook for another five minutes.
- Stir in the spinach, add more oxtail broth to keep all the vegetables submerged and cook for another five minutes.
- Add the oxtail (and more broth, if needed) and simmer for another five minutes.
- Taste the sinigang broth one last time and add more fish sauce, if needed, before serving.
