INGREDIENTS

  • 1 kg mutton
  • 1 kg oxtail
  • ½ cup vinegar
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cups pineapple juice
  • 3 cups water
  • 4 tbsp oil
  • 5 cloves garlic chopped
  • 3 bulbs onions chopped
  • 2 chorizo bilbao (cut into slices)
  • 2 carrots (cut into slice)
  • ½ red bell pepper
  • ½  green bell pepper
  • 2 potatoes (cut into cubes)
  • 1 cup tomato sauce
  • ½ cup liver paste
  • Salt and black pepper (to taste)
  • Brown sugar (to taste)
  • 1 cup green olives
  • 1 block Eden cheese (cut into cubes)

EQUIPMENT

  • Knife and chopping board
  • Spoons
  • Bowls and small dish
  • 2 x stoves
  • Casserole pot
  • Frying pan (deep wok pan kind)
  • 2 x Wooden spoon
  • Tongs
  • Large mixing bowl to marinate the meats

STEPS

  1. Marinate 1 kg mutton and 1 kg oxtail, with ½ cup vinegar, 1 tsp salt and 1 tsp black pepper for 1 hour or longer.
  2. Heat 1 tbsp oil in a pan, and sear the marinated meats until brown. Next, transfer meat to casserole pot.
  3. Deglaze pan with 3 cups pineapple juice and 3 cups water, add to casserole pot along with the marinating liquid.
  4. Bring pot to boil then simmer 2 hours. Scoop out some of the oil that floats to the top while the meat simmer.
  5. Heat 3 tbsp oil in pan, then add 5 cloves chopped garlic and 3 bulbs chopped onions.
  6. Sauté until fragrant then add 2 pieces chorizo bilbao (cut into slices), 2 carrots (cut into slices), ½ red bell pepper (cut into squares), ½ green bell pepper and ½ red bell pepper (cut into squares) and 2 potatoes (cut into cubes)
  7. Sauté for 2 minutes then add to casserole pot.
  8. Add 1 cup tomato sauce, ½ cup liver paste, brown sugar (to taste), salt and black pepper (to taste) to stew.
  9. Cover and let it cook for 30 minutes or until tender, add 1 cup green olives and 1 block Eden cheese (cut into cubes).
  10. Let cheese melt and mix into stew. Garnish with parsley and serve.

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