For those who have acquired a taste for this non-descript member of the cow’s carcass, here is a very interesting and “sabroso” recipe for the lowly oxtail, which I simply call… RABO y BUNTOT! This, being my maiden column, is an auld to my Dad (The King & I), who enjoyed this dish up to the very end of his lifetime.

RABO y BUNTOT

Ingredients:
3 whole pieces oxtail (cleaned & cut up into 2 inch segments)
1 kilo cansi-unod (cut up also; this is just to give body)
1 head garlic (macerated)
2 red onions (chopped)
2 Knorr beef cubes
Salt & pepper

Water (just enough to cover meats in the “cacerola”)
A whole bunch of New Zealand spinach (Alugbati) or any leafy veggies of your fancy.

Procedure:
1) Put into a pressure cooker all the ingredients, except for the leafy stuff.
2) Pressure cook at medium heat for 45 minutes. Start timing when the whistle starts going.
3) When done, let cooker sit until pressure goes down, before opening. Allow to simmer again on low heat with no lid on, until liquid has gone down in quantity and its kindda “espeso” in consistency. Remember to agitate every now and then to avoid sticking.
4) Once it has gone down to your desired consistency, adjust the taste again, to make sure nga namit gid. Now, is the time to throw in your alugbati, put the lid back on, wait for 2 minutes and turn off the heat.
5) To serve, gently lift oxtail and cansi pieces and arrange on a platter. Scatter alugbati around the meats and pour “salsa” over the whole thing. Serve right away while very hot.

TIPS:
* This is not a soup, but a stew.
* Can also be boiled for about 2 hours or until tender, in an ordinary “cacerola”. Only, this will consume so much LPG.
* You can also use your well kept and long forgotten crockpot. Set it at LOW overnight for 7-8 hours. Setting it at LOW, will not consume much electricity.

Enjoy your Rabo y Buntot and a big hug to you from the Red Hot Mama!!!!