• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 1 oxtail, cut into segments, fat trimmed
  • 3-4 cloves garlic
  • 2 carrots, cut into cubes
  • 2 potatoes quartered
  • 1/4 head celery, chopped
  • 1 large onion, quartered
  • 2 tomatoes, quartered
  • 1 can tomato soup
  • Pinch rosemary
  • 2 bay leaves
  • Pinch thyme
  • Freshly ground black pepper to taste
  • Salt to taste


  1. Brown the oxtail pieces in a saucepan then remove excess oil.
  2. Place the garlic, bay leaves, rosemary and thyme, cover with water and bring to the boil. Simmer for about 40 minutes or until meat is slightly tender.
  3. Add the can of tomato soup, all the prepared vegetables and simmer until meat and vegetables are tender.
  4. Season with black pepper and salt. Serve hot.

You may also like

Grilled Squid with Cincalok Salsa
30 mins 2 People
Braised Lamb Shank
15 mins 2 People

Braised Lamb Shank Dinner, Lunch

Amy Beh By
Stir-fried Wild Fern Shoots with Petai
10 mins 2 People

Leave a Reply

Your email address will not be published. Required fields are marked *