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
- 1Pressure 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.
- 2In a casserole, heat butter and olive oil. Sauté garlic and onion, then add red and green peppers and paprika.
Stir fry 2-3 minutes.
- 3Add oxtail, ham, Chorizo, tomato sauce and tomato paste.
Next add the reserved stock and simmer over low heat 10 minutes.
- 4Now add the garbanzos and brandy and season with salt and pepper and enjoy.