Moonlynn Tsai is co-owner and operator of Kopitiam – a fast casual eatery home to Nyonya cuisine in the Lower East Side of New York.
Soup (especially stew) is the perfect puzzle pairing meal, you have everything you need in one bowl which allows you to have more space to spread out with the puzzle pieces and lid image reference! This oxtail stew has been my go to comfort meal for as long as I could remember. My mom would make it all the time (also, oxtail was super cheap back in the day) and provides the warmth and nourishment needed to combat a NYC winter. – Moonlynn Tsai
Mom’s Oxtail Stew
2 tablespoons vegetable oil
3 pounds beef oxtail
4 large tomatoes, chopped
½ a head of green cabbage quartered
1 head of celery, sliced into ¼-inch pieces
6 medium carrots, peeled and cut into ¼-inch rounds
5 cups water
Kosher salt, to taste
Freshly ground black pepper, to taste
For the dipping sauce:
5 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon light brown sugar
4 tablespoons water
CREATE
For the soup: Heat oil in a dutch oven or large pot with a lid over medium-high heat. Place in oxtails and cook until browned on each side. Remove oxtails and set aside. Wash the pot.
Place in the tomatoes, cabbage, celery, and carrots then the oxtails in that order, add enough water to cover half an inch above the ingredients. Bring to a boil, then reduce heat to low. Cook for 3 hours, then salt and pepper to taste
For the dipping sauce: Place minced garlic, soy sauce, and brown sugar in a small bowl. Add 4 tablespoons of water, mix, and serve alongside the oxtail.