Oxtail Tinola Recipe

Heirloom Eats

heir·loom (noun): a valuable object that has belonged to a family for several generations

From furniture and faith to collectibles and character traits, there are a lot of things that get passed down over the course of a family’s history, and recipes are no exception. But a recipe nurtured by generations of love and care is so much more than the food it creates. It’s also a reminder of the laughter and light that can happen when a family comes together. 

Photography by Rich Smith

Oxtail Tinola 

Anna Pitts with Sally Arca Gass | Tunnel Hill

 

Anna Pitts with mother Sally Arca Gass

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“Over the last few years, my mom has been teaching me more of her favorite Filipino recipes. Since my dad passed in February, I’ve been spending as much time with my mom as possible, mostly by her side in the kitchen. Together, we make Filipino dishes, and it’s been so fun sharing a piece of our heritage with others. The Oxtail Tinola is a fifth-generation recipe that my great-grandmother Sophia taught my mom, and now I’m teaching it to my own children. Traditions and good recipes are meant to be savored, time with family even more so.” – Anna Pitts

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Anna Pitts adding rice to her Oxtail Tinola recipe

 

Yields: 6 servings

Ingredients

  • 6 oxtails
  • 2 tsp. salt
  • 1/3 cup ginger, diced
  • 2 Tbsp. chicken bullion
  • 1 bay leaf
  • 1 Tbsp. ground pepper
  • 1 tsp. celery salt or 3 fresh celery stalks
  • 2 bok choy, roughly chopped

Directions

Add water to a Dutch pot and bring to a boil. Add oxtail and cook for 20 minutes. Remove oxtail from the pot and trim off any fat. Drain water from the pot and refill it with fresh water before adding the oxtail back to it. Cook over medium heat for roughly 3 hours or until meat is tender. If the meat is not getting tender, add more water and continue cooking. Once meat is tender, add salt, ginger, bullion, bay leaf, pepper, and celery. Cook for 20 minutes. Add bok choy and cook for an additional 10-15 minutes. Serve alongside cooked rice.

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Oxtail Tinola

Oxtail Tinola

Anna Pitts
Course Main Course
Cuisine Filipino
Servings 6 people

Equipment

  • Dutch pot

Ingredients
  

  • 6 oxtails
  • 2 tsp. salt
  • cup ginger, diced
  • 2 Tbsp. chicken bullion
  • 1 bay leaf
  • 1 Tbsp. ground pepper
  • 1 tsp. celery salt (or 3 fresh celery stalks)
  • 2 bok choy, roughly chopped

Instructions
 

  • Add water to a Dutch pot and bring to a boil. Add oxtail and cook for 20 minutes.
  • Remove oxtail from the pot and trim off any fat. Drain water from the pot and refill it with fresh water before adding the oxtail back to it.
  • Cook over medium heat for roughly 3 hours or until meat is tender. If the meat is not getting tender, add more water and continue cooking.
  • Once meat is tender, add salt, ginger, bullion, bay leaf, pepper, and celery. Cook for 20 minutes.
  • Add bok choy and cook for an additional 10-15 minutes.
  • Serve alongside cooked rice.
Keyword Family Recipe, Filipino, Oxtail
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