Sinigang na buntot ng baka, or oxtail sinigang, is not as common as its pork tail sibling. It takes much longer to tenderize oxtail but waiting is worth it.
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Oxtail Sinigang

This is an updated post. The original was published in December, 2005.
Course Main Course, Soup
Cuisine Filipino
Prep Time 15 minutes
Cook Time 10 hours 20 minutes
Total Time 10 hours 35 minutes
Servings 4
Author Connie Veneracion

Ingredients

For slow cooking the oxtail

  • 1 kilo oxtail cut into 2-inch rings
  • 4 cloves garlic crushed
  • 2 shallots halved
  • 6 peppercorns
  • 1 tablespoon salt

To complete the dish

  • 2 tablespoons cooking oil
  • 3 cloves garlic minced
  • 2 shallots peeled and thinly sliced
  • 2 to 3 tomatoes diced
  • 1 finger chili slit vertically
  • 2 to 4 cups bone broth
  • patis (fish sauce) to taste
  • 12 pieces okra (tips cut off) diced
  • 1 to 2 medium taro (gabi) peeled and cut into 2-inch cubes
  • 1 bunch yard-long beans (sitaw) (tips cut off), cut into 2-inch lengths
  • 1 bunch water spinach (kangkong) cut into 2-inch lengths, stalks and leafy portion separated
  • 2 eggplants cut into 2-inch cubes
  • 1 radish peeled and thinly sliced
  • 1 to 2 cups tamarind juice

Instructions

Slow cook the oxtail

  • Place the oxtail in a pot. Cover with water. Boil for 10 minutes. Drain and rinse well.
  • Place the rinsed oxtail in the slow cooker. Pour in enough water to cover. Add the garlic, shallots, peppercorns and salt.
  • Slow cook the oxtail for eight hours on high or up to 12 hours on low.

Cook the sinigang

  • Strain the cooked oxtail. Reserve the broth.
  • Heat the cooking oil in a pot. Saute the garlic, shallots, tomatoes and finger chili.
  • Pour in the oxtail broth. If there isn't enough, pour in all of the bone broth as well. For four people, you will need six to eight cups for broth for generous servings. Season with fish sauce. Bring to the boil.
  • Start dropping in the vegetables beginning with what takes longest to cook. I drop in the okra and taro first. The sitaw follows after five minutes. Then, after another five minutes, the kangkong stalks and eggplants. After another five minutes, the kangkong leaves and radish go in.
  • Add the strained oxtail to the vegetables in the pot. 
  • Stir in the tamarind juice. Taste and add more fish sauce, if needed.
  • Bring to a simmer and cook, covered, for another five minutes.
  • Taste the sinigang broth one last time and add more fish sauce, if needed, before serving.