Stewed Oxtail With Lily Blossom

I should call this dish, Lost in Translation. I have been cooking this for years, enjoyed by my friends on get-togethers and simply identified as oxtail. I guess no one really cared what the exact name of the dish. For my food blog, I needed to give it a proper name and so I posted the question to my relatives. It racked my memory. The original dish is made with pork or beef knuckles. Then I remember that since the knuckles are very fatty, I started to substitute oxtail. Oxtail can also be fatty but the fat can be cleaned and trimmed before cooking. If after  cooking I still find it to have a lot of fat, I just refrigerate it and then remove the solidified fat.


  • 2 lb oxtail, remove all visible fat
  • 1 cup  of dried lily blossoms, soak in water. This is available in Asian food store.
  • 12 pieces of dried shiitake mushrooms,soak in water until hydrated. Remove the stems. This is available in Asian food store.
  • 1 onion, sliced
  • 1/2 clove garlic
  • 1 T oil
  • 3 T brown sugar
  • 2 T thick soy sauce  or 3 T soy sauce
  • 1 T whole pepper corns
  • 2 dried bay leaf

Cook as follows:

  • In a deep saute pan, heat the oil. Then add the garlic and saute until slightly brown. Add the bay leaf, peppercorns and onion. Stir to mix.
  • Add the oxtail, saute the meat, stirring often to avoid sticking at the bottom of the pan,
  • Add  mushrooms, 1 cup of water, soy sauce, sugar and lily blossoms. Cover  but check and stir frequently.
  • Add 1/4 cup of water at a time until the meat is tender and thoroughly sauteed. About 45-60 minutes.  I always remember my grandmother saying that a good saute makes the meat tastier. This can also be cooked in a pressure cooker. What I don’t like about it is I could never make the meat just right, most of the time it’s overdone and the meat falls off the bone.

Serve with steamed rice.


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