Oxtails

My food in this post is very ugly. So gray and blah. But the taste is anything but.

I remember the Sop Buntut I cooked many years ago and I thought hey, why not? But this time around I did not use those aromatic spices. Sadly, I have developed an aversion for sup tulang spices. They are now overpowering and overwhelming for me.

I bought a bunch of oxtails from the TTDI wet market via GrabMart. I soaked, cleaned and drained the oxtails. The proper way is to blanch the oxtails in boiling water to remove scum and impurities. But I was too lazy for that.

I just plonked the oxtails into my slow cooker and added water, an onion, two celery sticks, one carrot and some bay leaves. Later on I added 2 stock cubes.

I set the slow cooker on high (once boiling I turned to low and let simmer) and I carried on with washing up and other household chores.

Because I skipped the blanching, the water became very murky and yucky looking. But no worries. All I had to do was to skim off all the gunk and excess fats.

There you go, all nice and clear. Once the meat was tender, I transferred the contents into four containers. Yes, they look terrible.

This was what I had yesterday.

I used the steamer to reheat the soup.

I laid the oxtails on a plate for them to cool down.

Nyums! The meat was tender and very tasty. 

In keeping with my current practice, I ate the oxtails with a small serving of kimchi.

I enjoyed my dinner very much! A few more servings of these and I will be as strong as an ox! LOL!