Ingredients Jump to Instructions ↓


  2. 1 lb boneless oxtail, in sections

  3. 2 medium onions

  4. 3 Roma tomatoes

  5. 2 tablespoons chilipepper/garlic sauce

  6. Cooking oil Put oxtail in water. Bring to boil, turn heat down, and simmer for 20

  7. minutes. When done simmering, let meat drain in colander.

  8. Quarter onions. Slice the tomatoes and the already-quartered onions as

  9. thinly as possible.

  10. When meat has drained, cut into small thin pieces (smaller than

  11. bite-sized).

  12. Cover bottom of skillet with oil, add meat and stir-fry for about 5

  13. minutes, until meat is nearly dark and crispy on the outside. Drain

  14. meat through colander again.

  15. Add oil to skillet again (if necessary) to cover bottom. Add onion and stir-fry until soft. Add tomatoes and chilipepper/garlic sauce. Stir-fry

  16. 5 more minutes.

  17. 6 to add the tomatoes, depending on how you like your tomatoes

  18. Add meat to skillet and stir-fry another 5 minutes or until you've

  19. reached desired mixiness or meat crispiness.

  20. Serve with rice.


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