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Categories:
soy sauce Chinese cooking wine dark brown sugar garlic fresh ginger spring onions anise cinnamon sticks orange zest beef oxtail
Viewed: 51 - Published at: 7 years agoIngredients
- 1/2 cup Japanese soy sauce
- 1/4 cup Chinese cooking wine
- 1/4 cup dark brown sugar
- 6 cloves garlic, bruised
- 5 inch piece fresh ginger, thickly sliced
- 4 None spring onions, coarsely chopped, plus 2 finely shredded for garnish
- 2 None star anise
- 2 None cinnamon sticks
- 3 (2 inch) strips orange zest
- 2 1/4 lb beef oxtail, trimmed, cut into 1 1/4 inch pieces
Method
- Whisk together soy sauce, wine, sugar, garlic, ginger, chopped spring onion, star anise, cinnamon, orange zest and 1/2 cup water in a 6-quart pressure cooker. Bring to a boil then add oxtail. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 30 mins. Release pressure using the quick release method then remove lid.
- Transfer oxtail to a serving platter and drizzle with 1/3 cup braising liquid. Sprinkle with finely shredded spring onion.
