Oxtail Stew

[fng_3887]

2 1/2 lbs. fresh oxtails
2 celery stalks - chopped
1 bag of small carrots (about 2 Cups)
1 round onion chopped
1 tablespoon chopped & smashed ginger root
2 Cups potatoes - chunk size
2 small can tomato sauce
2 Tbsp. Patis (fish sauce)
1 tsp ground pepper
1 tsp corn starch
1 1/2 quart of water
Hawaiian Salt (about 1 Tbsp.)

Brown the oxtails, ginger, and pepper on high heat altogether in a pot without any oil. (stir a couple times)
After its done browning, add the already boiled hot water into the same pot.
Lower to medium heat, add potatoes, and simmer for 45 minutes.
Add in hot water if it does not cover the meat
Add in the rest of the veggies, salt, patis, and only 1 can of tomato sauce for now.
let simmer for another 30-45 minutes.
When it is soft, throw in the 2nd can of tomato sauce if you like, and add in the corn starch already mixed with little bit hot water.
When the meat comes off the bone pretty easy, it is done.

Serve ovah cool rice and enjoy