Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
- Simmer tough beef cuts low and slow for 1.5 to 2 hours until fork-tender.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Oxtail Stew
Oxtail Stew — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Bring to a simmer olive oil in a pressure cooker. Once the oil starts to get hot, add the butter. Continue to heat until the butter and oil mixture starts to bubble.
- Saute the onion until tender.
- Add the oxtail. Cook each side for 1 minute.
- Incorporate tomato paste. Saute the it in tomato paste for 2 minutes.
- Pour the beef broth into the pressure cooker. Cover and pressure cook for 30 to 40 minutes.
- Add thyme and red wine. Let boil.
- Add cubes potato. Continue to cook for 8 to 10 minutes. Note: you can add more beef broth if the liquid starts to dry-up.
- Add salt and ground black pepper to taste.
- Transfer to a serving bow. Serve.
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
- Simmer tough beef cuts low and slow for 1.5 to 2 hours until fork-tender.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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