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  Oxtail Stew with Kankung
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia



3 lbs oxtail trimmed
1 medium onion, sliced
1 green pepper, chopped
2 Tbs tomato puree
1/4 cup flour
1 large tomato, chopped
2 pcs chili pepper, chopped
8 pcs garlic clove, minced
Oil for cooking
Hot water (have ready)
1 sprig thyme or 1/2 tsp dry thyme
1 bunch approximately 1/2 lb Kankung clean and chopped
Salt and pepper to taste

Marinate the oxtails in a large bowl. Season with salt, black pepper and some of the onions, garlic and chili pepper for marinate for 2 hours.

Preheat oven to 350F. To cook the oxtails, combine flour, salt and pepper in a bowl and dip oxtail in mixture making sure all sides are well covered in flour. Heat oil in a heavy skillet and fry oxtail until lightly brown, remove meat from pan, drain off all but 1 to 2 tablespoons oil. Add onion, tomato, green pepper, chili peppers, and garlic to pan and saute lightly, add hot water to cover and tomato puree, stir well. Place oxtails in an ovenproof dish and cover with the hot liquid and thyme and cook in oven until tender, add kankung and cook for 3 to 4 minutes. Meat will fall from the bone. Serve with your choice of rice or potatoes.

Yield: Six servings