Slow Cooker Oxtail Nilaga

The traditional cooking for oxtail is slow cooking. Incredibly delicious and gelatin rich meat. One of the sources of bone marrow which is known to be rich in collagen and good for the skin. That is why Filipino oxtail soup recipe is so nourishing and comforting that can warm you up this winter season. 

Serves: 4

Equipment: 

• Slow cooker, 6.5 liter
• Fat separator

Ingredients

• 1 to 1.2 kilos Australian oxtail, trimmed excess fat
• 4 baby potatoes, unpeeled
• 1 piece onion, quartered
• ½ cup celery, finely chop
• 1 bunch choy sum, trimmed and sliced (optional)
• 2 pieces medium size carrots, peeled and sliced
• 1/4 cabbage, quartered
• 1/2 tablespoon peppercorn
• 1 liter Campbell's Beef Stock (salt reduced)
• 1 liter water for slow cooker
• 1 tablespoon fish sauce
• 1 teaspoon beef bouillon cube (optional)
• water for boiling the oxtail

Method

1. Trim the excess fat of the oxtail.
2. Place the trimmed oxtail and enough water in the cooking pot. Let it boil for 10 minutes. Remove the impurities on the top. Turn off the heat and drain the meat.
3. Place the pieces of semi boiled oxtail, onion, celery, carrots, potatoes, peppercorn, beef stock and water in the slow cooker. Slow cook in high for 4 hours.
4. After 4 hours of slow cooking. Remove the fats in the surface of the soup using fat separator as much as you could.
5. Season with fish sauce and beef bouillon, if more flavour is needed. Then add cabbage and choy sum. Close the lid and continue cooking for 1 hour.
6. Serve hot with steamed rice!

The soup after removing the fat in the surface using fat separator.

The fat separator with strainer.

Australian oxtail from the local butcher

Psalm 122:6
Pray for the peace of Jerusalem: they shall prosper that love thee.

Mrs. Shirley Simmons