Traditional Filipino menudo is made of pork, but this one is the beef version, oxtails to be specific. The recipe requires you to debone the oxtails and then cut the meat into cubes. Allow me to differ and leave my oxtails whole. I’m one of those who love to gnaw on beef and pork bones. And for presentation purposes so that you can easily recognize that oxtail was used. Feel free to debone if you feel like it. Let’s proceed to the meat of the matter, so to speak.
- 1 kilo oxtail
- 2 tablespoons butter
- 1 head garlic, chopped
- 1 medium onion, chopped
- 1 piece red bell pepper, cubed
- 1 piece green bell pepper, cubed
- 1 cup chorizo Bilbao, diced
- 1 cup tomato sauce
- 1 cup cooked garbanzos
- Salt & pepper
- Clean and wash oxtail. Pressure cook for about 20-25 minutes or simmer with enough water to cover till tender. Debone and cut into 1/2 inch cubes.
- In a casserole heat butter and saute garlic and onion, add red and green peppers. Stir fry 2-3 minutes. Add chorizo, oxtail and tomato sauce. Simmer over low fire for about 10 minutes, add garbanzos. Season with salt & pepper.
Credits to: m.facebook.com/bellahskitchen