OXTAIL ADOBO IN COCONUT MILK

1 PACKAGE OXTAIL, USUALLY THE WHOLE OXTAIL

1 CUP COCONUT MILK

½ CUP VINEGAR

½ CUP SOY SAUCE

½ CUP RED COOKING WINE

12 PEPPERCORNS

2 CLOVES GARLIC, CRUSHED

1 BAY LEAF

SALT AND PEPPER TO TASTE

1 jalapeno pepper, sliced (optional)

MARINATE THE CUT UP OXTAIL IN ALL THE INGREDIENTS EXCEPT THE COCONUT MILK FOR 30 MINUTES.

In a deep pot, put all the mixture and bring to a boil.  Simmer and cook for 30 minutes or  until meat is tender  Add the coconut milk and keep on simmering until the sauce is almost dry.  Add okra, or sliced bitter melon to cook for a minute.

Remove bay leaf, and serve hot with rice.

This is an adobo that Consul General Rowena “Weng” Sanchez had tasted in one of the dinners she attended.  I wonder if this recipe will pass with our dear Weng? ConGen will you try cooking this please and let me know how it turned out?