Taiwanese Style Oxtail Stew

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Taiwanese Style Oxtail Stew to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Taiwanese Style Oxtail Stew, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons vegetable oil
• 3 pounds beef oxtail
• 2 tablespoons all-purpose flour
• 2 large tomatoes, cubed
• 1/2 cup red wine
• 5 cups water, or as needed
• 1 large yellow onion, cut into 1/2
• inch pieces
• 1 large tomato, chopped
• 3 carrots, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 3 tablespoons tomato paste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in a Dutch oven or large pot with a lid over medium-high heat

Step 2: Technique & Execution

Coat the oxtails in the flour and place in the Dutch oven

Step 3: Technique & Execution

Cook until browned on each side

Step 4: Technique & Execution

Stir in the 2 diced tomatoes, red wine, and enough water to cover the meat

Step 5: Technique & Execution

Bring to a boil, then reduce heat to low

Step 6: Technique & Execution

Cook for 3 hours, adding additional water or beef broth if the liquid becomes low