We lived on Guam for 3 years before we got out of the U.S. Navy; it was the Husband’s second tour on Guam. One of the recipes I instantly loved was Kadun Kadu and everytime I can get my hands on bok choy, I’m almost sure to make it. It’s super easy and as follows:
– 1 lb. Beef Oxtails
– 5 cloves of garlic (minced)
– Kosher/Sea Salt
– 2 Heads Bok Choy (leaves chopped in half)
Place oxtails in medium crockpot and fill with water. Add minced garlic and kosher salt (we will add more salt to taste later). Let cook on high for 4 hours. Add chopped bok choy until fork tender (~30 mins on low). Add more salt to taste. Remember, it should be tasty as you’ll want to drink the “potlicker”! Serve over cooked white rice in a bowl with enough meat, bok choy, and broth to make a soup.
Best comfort food ever! If you don’t have oxtails, you can use chuck roast. However, you must use bok choy – there is no substitute. And don’t go sticking an onion in this, that’ll ruin it.