The broth, consisting of tail of ox and veggies, remains well-liked in Indonesia at present. They are readily available in numerous eateries and are not typically presented as a starter, as is customary in Western regions; instead, they are positioned as a key dish paired with rice.
In Indonesia, the veggies employed are carrots, spuds, tomatoes, and yardlong legumes. Before it is served, they are topped with finely chopped fresh scallions, parsley, or celery leaves, fried shallots, and occasionally small bits of fresh tomatoes.
Evidently, oxtail stew is not an authentic Indonesian recipe. It emerges that this dish has its culinary roots in France. According to tales, oxtail stew was initially stumbled upon in the 17th century and is thought to have been introduced by a faction of French Huguenots and Belgian emigrants.
Despite oxtail still being easily obtainable at meat vendors in markets in major European cities, I have yet to come across an eatery that offers oxtail stew, or at minimum another dish where oxtail is the primary component. Have they vanished from European eateries?
To the best of my knowledge, in France, there exists Ragoût de Queue de Boeuf, in Italy, it is recognized as Coda alla Vaccinara while in Spain, it goes by the moniker Rabo de Toro. This oxtail ragout is prepared with roasted veggies. The sauce is flavored with red wine, tomato paste, as well as salt, pepper, bay leaves, thyme, and more.
Ingredients:
– 500-750 grams of beef bones
– roughly 1 kg of oxtail parts
– 2 tablespoons of table salt
– 2 small sections of cinnamon stick
– 4-5 dried cloves
– 1/2 grated nutmeg
– 1-2 star anise
– 4-5 green cardamom pods
– 250-300 grams of yardlong beans (alternative: green beans)
– 3 medium-sized carrots
– 3 medium-sized spuds
– 3-4 tomatoes
– 1 bunch of parsley or celery leaves
– 2 spring onions
– 1-2 limes
– fried shallot
Credit: YouTube/Bubba Cookle
