Menudo Sulipeña - Filipino Oxtail Stew
Menudo or “little stew” refers to a common, everyday dish of slow-simmered bits of a variety of meats. In Pampanga, common menudo is never complete without tidbits of liver or heart.
Menudo Sulipeña, is an oxtail stew or braise decadent enough to serve at a fancy dinner party.
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·1 kilo oxtail cleaned and washed
·2 tablespoons butter
·3 tablespoons olive oil
·1 head garlic, chopped
·1 medium onion, chopped
·1 red pepper, seeded and roasted
·1 green pepper, seeded and roasted
·dash of paprika picante
·½ cup ham, cubed
·½ cup sliced chorizo bilbao (spanish sausage)
·1 cup tomato sauce
·1 tablespoon tomato paste
·1 tablespoon cooked garbanzos (chick peas)
·1 tablespoon spanish brandy
·salt and pepper
How to Make Menudo Sulipeña - Filipino Oxtail Stew
- Pressure cook the oxtail for 20-25 minutes.
OR simmer with just enough water to cover until tender, about 45 minutes.
De-bone and cut into ½- inch cubes. Set the stock aside.
- In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika.
Stir fry 2-3 minutes.
- Add oxtail, ham, Chorizo, tomato sauce and tomato paste.
Next add the reserved stock and simmer over low heat 10 minutes.
- Now add the garbanzos and brandy and season with salt and pepper and enjoy.