A comforting Taiwanese-style oxtail stew featuring slow-cooked oxtail with onions, garlic, tomatoes, and aromatic seasonings like soy sauce, oyster sauce, Shaoxing wine, and ginger, perfect as a family favorite.
-Pat dry the Oxtail and sear both sides in a heavy pot until deeply browned.
-Add enough water to cover the meat. Bring to a boil, then lower to a simmer. Cover and cook for 1 hour.
-In a separate pan, sauté onion and garlic until fragrant and lightly golden.
-Add sautéed onion/garlic mixture into the stew pot.
-Add chopped tomatoes, tomato paste, honey, soy sauce, oyster sauce, Shaoxing wine, and sliced ginger.
-Cover and simmer another 4–5 hours, or until the oxtail is rich, gelatinous, and fork-tender to your liking.
-Taste and adjust salt. Skim excess fat if desired.
