Prep Day

Soak red beans in warm water for a couple of hours or overnight. To start, marinate the oxtail with a generous amount of salt and pepper, and let it sit for 10 minutes. Then, place them in the Instant Pot and sear on high heat at 400°F for 18 to 20 minutes. This method is less messy, and I usually place my Instant Pot in the backyard to avoid the smell and smoke in the house. Alternatively, you can sear your meat in a heavy-bottom pot.

In a large heavy-bottom pot, sauté onion and garlic on medium-high heat until fragrant, then add chopped tomatoes. Add 1 tablespoon of all-purpose flour, stir for 1 minute, and then add tomato sauce along with all the spices and 2 teaspoons of salt. Pour in 2 liters of water, add the oxtail, cover, and bring it to a boil. Once boiled, skim off all the impurities, cover, and cook on medium-low for 1 hour.

After 1 hour, add carrots, potatoes, and the soaked red beans. Cover and let simmer for another 2 hours. Alternatively, you can put the pot in the oven for 2 hours at 375°F.

In the morning you are ready to serve, remove all the oxtail pieces, separate the meat from the bones with two forks, and add the meat back to the pot. Bring it back to a boil, and adjust the seasoning with more salt and pepper to taste. I like to top my stew with freshly chopped green onions and some Thai chili peppers for a bit of spice.

This stew can be served with freshly baked baguette for breakfast and with pasta of your choice for dinner. I hope your family enjoys this recipe as much as ours. See you in the next edition of OpenHouse Magazine!