This one is for my friend, who is expecting a bundle of joy next month! Hope you and baby enjoy!
Ingredients
- 3.5 lbs of oxtail (about 5 pieces, a mix of large and small)
- 5 cloves of garlic, minced
- 1 stalk of green onions, chopped into 2 inch-stalks
- 2-inch piece of ginger, sliced
- 6 star anise
- 1 bay leaf
- 1 teaspoon of Chinese 5-spice powder
- 6 cloves
- 3 tablespoons of dark soy sauce
- 1 tablespoon of light soy sauce
- 1/2 cup of rice wine
- 1 tablespoon of brown sugar
- salt to taste
- oil as needed
- water as needed
- stir-fry vegetable (optional)
Tips
- Feel free to improvise by adding more ingredients such as cinnamon, five-spice, or cloves; you can also omit the bay leaf or the dried red pepper. The taste will not vary too much since what gives this dish great flavor is the braising itself!
- Substitute the turnip with Napa cabbage/cabbage/carrot, and it will taste just as great.
- Make sure the oxtails are pat dry before cooking for better charring.
Instructions
- Trim the oxtails to get rid of most of the pure fat around each bone. You’ll still be left with a decent amount of fat once they’re cooked because oxtail is a very fatty meat.
- Heat oil up in a pan, and brown all sides of the oxtail for about 7 – 10 minutes; set aside.
- In the same pan, on medium-low heat, put in all of the dry ingredients: garlic, ginger, green onions, star anise, cloves and bay leaf; stir fry until fragrant. Save the Chinese five-spice powder for later.
- Place the browned oxtail back into the pan.
- Then add the wet ingredients: soy sauce, rice wine and water; then add the sugar.
- Turn up the heat and bring to a boil.
- At this point, turn the heat to low and simmer 3-4 hours.
- Flip the oxtail every hour and sprinkle the Chinese five-spice powder.
- About 30 minutes before the oxtail is done, stir fry the vegetables.
- Garnish with chopped green onions if you have them.
- Ready to serve!
- Serve with white or brown rice.
3 users liked this post