Simmered oxtail

Simmered oxtail

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

The Chinese regularly champion what many other food cultures regard as ‘lesser’ cuts of meat. Oxtail may not top everyone’s list, but personally we adore it. Served with a plate of steamed greens and plenty of rice, this is a perfect dish for casual feasting. You can easily double this recipe, refrigerate what you don’t eat and the next day extract the meat from the bones and you’ve got a fantastic filling for Mandarin pancakes.

Ingredients

Quantity Ingredient
1kg oxtail, cut into 4 cm pieces
60ml vegetable oil
3 spring onions, finely sliced, white part only
2 cm piece ginger, finely chopped
3 garlic cloves, finely chopped
2 star anise
1 tablespoon sweet bean sauce
60ml light soy sauce
1 litre Beef stock
1 teaspoon sesame oil, or to taste

Method

  1. Put the oxtail in a heavy-based saucepan and cover with cold water. Bring to the boil, then reduce the heat to low and simmer for 2½ hours, or until tender, skimming off the fat as required. Remove from the heat and drain in a colander.
  2. Heat the vegetable oil in a large wok over a medium–high heat, then add the spring onions, ginger and garlic and stir-fry for 2–3 minutes, or until fragrant. Add the star anise, sweet bean sauce, soy sauce, stock and oxtail. Bring to the boil, then reduce the heat to medium and simmer for 20–30 minutes, or until the liquid has reduced and glazes the oxtail. Sprinkle with sesame oil, to taste, and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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