Cozy Oxtail Sweet Potato Stew

Today, I am excited to share a unique and comforting recipe that always brings back memories of cozy evenings at home. This dish is perfect for a chilly autumn night when you want something warm and savory to enjoy.

Ingredients:

• purple sweet potatoes (peeled and diced)
• oxtail (cleaned and cut into pieces)
• lemongrass stalks (bruised)
• coconut milk
• star anise
• cinnamon stick
• galangal (sliced)
• kaffir lime leaves
• fish sauce
• sugar
• salt

Preparation:

Start by simmering the oxtail in water with lemongrass until tender. Drain and set aside. In a large pot, combine coconut milk, star anise, cinnamon stick, galangal, and kaffir lime leaves. Add in the cooked oxtail, purple sweet potatoes, fish sauce, sugar, and salt. Allow everything to simmer over low heat until the sweet potatoes are soft and the flavors have melded together beautifully.

Clever Tip:

For an added depth of flavor, try roasting the oxtail before simmering. This will enrich the broth and give the dish a lovely smoky undertone.

Serving:

Serve this warm and fragrant oxtail and purple sweet potato stew in a deep bowl, garnished with fresh cilantro leaves and a squeeze of lime juice. The tender oxtail, velvety sweet potatoes, and aromatic broth make for a truly unforgettable dining experience.

Stats:

Total weight: 1500 grams
Number of servings: 4
Average serving weight: 375 grams
Calories per serving: 450

I hope you give this delightful oxtail and purple sweet potato stew a try and enjoy it as much as I do. Feel free to experiment with different spices and ingredients to make it your own!