EATS: Vietnamese Oxtail Stew

Fiona’s Vietnamese Beef Stew

I had chills after my first dose of Pfizer vaccine for COVID-19. In anticipation for numero dos, I decided to make myself a big pot of oxtail bone marrow soup. The nutritious goodness that will simmer and permeate the kitchen will no doubt take all the chills away. While researching how I want to make this soup, I returned to my trusted EATS category here in my blog to see what I had experimented with before, and I found this little gem in my draft!

Now, I have to admit, I don’t have all the ingredients from this recipe to make this stew, so I am making a simpler version today. But I decide to publish this so that: 1) I will have this in my archive; and 2) YOU can try this! It was that good! I came up with this recipe when Monkey King and I stopped by Fiona, the now-gone establishment of the queen of pie, Nicole Ruckers, in 2018. We were mesmerized by the restaurant and tried their Vietnamese oxtail stew. I must say, I LOVED it. I immediately bought some oxtail and tried to make it the following day. So here it is, without further ado, I present to you, my version of Vietnamese Oxtail Stew.

EATS: Vietnamese Oxtail Stew

Makes for a happy dinner party for 10!


For Meat marinate:

  • A large container
  • 2 to 3 pounds oxtail
  • 3 large cloves garlic, minced
  • 3 Tablespoon fresh ginger, minced
  • 2 ½ tsp Chinese five-spice powder
  • 1 ½ tsp brown sugar
  • 3 Tablespoon fish sauce

For Stew:

  • 3 Tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 tsp five-spice powder
  • 1 clove minced garlic
  • 3 Tablespoon tomato paste
  • 1/2 to 1 cup good red wine, for deglaze
  • 3 stalks lemongrass, cut into 3-inch lengths
  • 2 star anise, whole
  • 3 cups of coconut water
  • 3 cups of water
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 large potatoes, peeled and cut into 1-inch chunks
  • ¼ cup coarsely chopped flat parsley


  • Marinate the oxtail for at least 30 minutes with the garlic, ginger, five-spice powder, brown sugar and fish sauce
  • While the oxtail is marinating, cut the vegetables
  • Brown the oxtail on all sides in small batches in a 5 quart heavy bottom pot; then set aside
  • Add the finely chopped onions to the pot, and cook until translucent
  • Deglaze the browned bits with 1/2 to one cup of good red wine
  • Add the tomato paste and stir into onions along with 1 tsp five-spice powder and 1 clove minced garlic; mix well; about 5 minutes
  • Add the oxtail into the pot and add the coconut water and water, 2 whole star anise and lemon grass stalks; bring to boil
  • Lower the heat to simmer for 3 to 4 hours. Add equal ratio of water and coconut water if necessary to keep the pot from running dry
  • Add the cut carrots and potatoes and let cook until tender
  • Season with salt and pepper to taste
  • To serve, remove the lemongrass and star anise; spoon into bowls and garnish with parsley

About Monki

I am a mother, a wife, a physician, and a scientist. This is a life style blog about recipe ideas to try out; fun events to check out; being a career woman; health concerns; parenting doubts and triumph; and all the silly and loving moments in between.
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1 Response to EATS: Vietnamese Oxtail Stew

  1. Pingback: Night Scene in LA | sugarplumfairyblog

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