6 cut beef tail (500gr), hot flush that fat does not clot or when you do not like the too-fat can be removed
One-size carrots, cut into cubes
3 of the potatoes, cut into cubes
2 tomatoes, cut into 4 sections each
Green onion, celery (chopped fine)
1500 ml of water
2 cloves garlic, mashed
2 cloves shallot, finely
1 teaspoon pepper
2 cloves details
1/4 part of crushed nutmeg
2 cm ginger, crushed
Enough salt and seasoning
Cooking oil for frying.
Lime juice, if you want the fresh taste
How to cook:
Ox tail stew until tender (if you wear the Presto pot, boil about 20 minutes).
Saute ground spices and other seasonings. Input spices to the beef oxtail stew, input, carrots, potatoes and tomatoes.
Sprinkle green onion and celery, lift and serve with rice flakes and warm with soy sauce