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Mama Sita's

Oxtail simmered for hours until fork-tender in a savory sauce made with Mama Sita's Kare-kare Mix and Batuan Puree, with pechay and green chili. Simply garnish with spring onions before serving.

  • Cooking time: Cook 4 hr 50 min
  • Yield: 4
  • Difficulty: Intermediate
  • Ingredients: 15 ingredients
  • Steps: 7 steps

First published

Watercolor of a cooking pot
One of Mama Sita’s own paintings

Ingredients

Check off each ingredient as you go.

Pre-boiling meat

For boiling until tender

Cooking

Instructions

  1. Place meat in a medium-sized pot and add water. Bring to a boil. Turn off heat and discard broth.

  2. In the same pot, add water, ginger, and pre-boiled meat. Bring to a boil and simmer until fork tender. Set aside 2.5 cups broth.

  3. In a pan, saute garlic and onions until fragrant. Add the broth.

  4. Add the Mama Sita’s Kare-kare Mix and mix well until completely dissolved. Add the Mama Sita’s Batuan Puree and stir well.

  5. Add the boiled meat. Bring to a boil and simmer. Add the long green chili and pechay.

  6. Continue cooking until the vegetables are tender. Season with patis.

  7. Garnish with chopped spring onions just before serving.