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CHINESE BRAISED OXTAIL RECIPE

2 years ago

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 CHINESE BRAISED OXTAIL
A lot of Chinese cooking involves quick stir-frying over high heat, but they also have a long tradition of slow braises. The combination of melting oxtail and warming spice is wonderful on a winter’s night. I like to serve this with buttered noodles and the Radish Salad.
Votes: 15
Rating: 4.13
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 15
Rating: 4.13
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 160°C/Gas 3. Dust the oxtail in flour, shaking off any excess, season with salt and pepper. Place a heavy-based hob-proof casserole dish on a medium heat and add a dash of oil. When hot, add the oxtail and crushed garlic, and fry on all sides until browned. It’s best to do this in batches. Transfer the meat to a plate and set aside.
  2. Add a little more oil to the pan. When hot, add the onion, chilli, fennel, ginger, soy sauce, coriander seeds and star anise. Sauté for a minute then add the rice wine vinegar and cook for a further 2 minutes before adding the meat back in to the pan.
  3. Add the stock and bring to a simmer. Cover with a lid and place in the oven for 2½–3 hours, turning the oxtail pieces occasionally, until the meat is really tender. Serve with the sauce spooned over it.

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