BEEF: For those who like oxtails, this is a hearty meal when served with steamed rice.

BRAISED OXTAILS炆牛尾:

3-3 ½ lbs. oxtail                                                          

5-6 slices ginger

1 small piece dried tangerine peel***, soaked            

6 whole cloves garlic, peeled

1 star anise***                                                            

4 stalks green onion, cut into pieces

3 tbsp. “chu hou” 柱侯***bean paste                        

2 tbsp. cooking oil

2 tbsp. rice wine or dry sherry

seasoning:

   ½ tsp. salt                                                     

   1 piece rock sugar*** or 1 tsp. sugar

   1 tsp. dark soy sauce                                               

   1 tbsp. oyster-flavoured*** sauce

1 tbsp. tapioca starch mixed with 3 tbsp. water

***These items are readily available in Chinese or oriental supermarkets***

Lower oxtail pieces carefully into a large pot of boiling water, with enough water to cover, placed over high heat. Cover pot and bring back to boil and boil oxtails for 5 minutes. Drain and wash oxtails under running water. Drain again.

In wok or large heavy saucepan, heat 2 tbsp. oil over high heat until very hot. Add garlic, ginger, tangerine peel and bean paste. Cook and stir together for 1 minute. 

 

Add oxtails and toss mixture together to coat oxtails with bean paste. Sprinkle in the wine, stir well; then add 4 cups water. Cover pot and bring to a boil. Reduce heat to medium-low and cook oxtails for 2 hours or until tender, adding some boiled water to pan if necessary to make sure there’s enough cooking liquid in the pan. Add in seasoning ingredients. When sugar has dissolved, taste and adjust seasoning. Cook 20-30 minutes more or until fork tender.

Transfer oxtails to serving platter. Add enough starch solution gradually into cooking liquid, and cook until sauce is thickened to desire consistency. Pour sauce over oxtails to serve.

NOTE:  Alternately, cook oxtails in a casserole in preheated 350 degrees F oven for 2-2 ½ hours until fork tender. Transfer casserole to medium heat on stove top. Add seasoning and cook until sugar has dissolved. Thicken sauce and serve.