Oxtail Tinola
Equipment
- Dutch pot
Ingredients
- 6 oxtails
- 2 tsp. salt
- ⅓ 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.