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Ho-Tong Peanut Oxtail

Come Dine With Me South Africa S8: Ep10 Lindsey's recipes

Serves 4

Lindsey Kin


  • (+ -) 1.2 kgs Oxtail
  • 1 cup Raw peanuts
  • 1 tbsp Chilli bean sauce (Toban Djan)
  • 1 tbsp Garlic chilli sauce
  • 2 tbsp Ground bean sauce
  • 1 tbsp Fermented black beans (Douchi/豆豉)
  • 1 Ginger thinly sliced
  • 1 tsp Crushed garlic
  • 1 tsp Soy sauce
  • Green Chilli
  • Rice
  • Oyster Sauce 
  • pinch salt
  • pinch White pepper
  • 1 tsp Sugar 
  • 2 tbsp Maizena
  • Fresh Garlic


  1. Season oxtail: Add all ingredients (EXCEPT FOR GINGER) into a bowl and mix with hands until oxtail is fully covered
  2. Fry off fresh ginger in casserole dish (or pot/ slow cooker pot), then add the oxtail and braise on high heat till oxtail brown on the outside
  3. Add water to cover all oxtail and add peanuts
  4. Slow cook/ simmer for 3 to 4 hours until oxtail is soft, and water has half simmered away until a thick sauce form


  • Take out peanuts if allergic
  • Add 1 tbsp green chilli for a little kick
  • Cut down on oven time: Oxtail can be pre-boiled for 1 hour until softened, then add all seasoning ingredients, and slow cook in oven.